Ingredients

Method

• 500 g cocktail tomatoes
• 1 red onion, sliced into petals
• 100 g baby leeks, washed and halved
• 2 cups fresh vegetable stock
• 200 g Woolworths exotic tomatoes, halved
• 120 g buffalo mozzarella
• fresh organic herbs or mixed greens, to garnish

Method

Ingredients

Place the tomatoes, onion, leeks and stock into a saucepan. Bring to the boil, then reduce the heat and simmer for 30 minutes. Strain the broth through a clean dishcloth or muslin cloth.

Divide between 2 bowls and top with the exotic tomatoes, mozzarella and microleaf salad.

Cook's note: This spring broth is the opposite of the thick, creamy tomato soup I love, but the tomatoes, which contain the antioxidant lycopene, and mozzarella make it just as substantial.

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