Carrot and Courgette Soup


1 lb (450g) carrots, chopped
1 lb (450g) courgettes, sliced
2 bay leaves
2 tsp sugar
2 tsp tomato purée
2 pts (1 litre) water
2 chicken stock cubes
salt and pepper


1. Put all ingredients into pan and boil for about 30 minutes.
2. Cool, remove bay leaves, liquidise and season to taste.

Donna MacIver, East Kilbride