First get your sliced Onions into a pan gently heating in a little Olive Oil
Add chopped and finely sliced Leeks, Carrots, Celery together with some crushed Garlic, a sprinkle of Salt and a Bay Leaf. Fry over a gentle heat for 15 or so mins until the veg are smelling delicious; half way through add a teaspoon of Smoked Paprika and a dash of Chilli Pepper
Add a teaspoon of Tomato Puree and some Black Pepper and cook for a few minutes, stirring
Add a glass of White Wine or Vermouth and gently cook off the alcohol. Add a mug or 2 of water and a teaspoon of dried Veg Stock Bouillon and simmer for 10 mins or so with a lid on
Taste to make sure it doesn’t need more salt or pepper etc and add a little water, or cook some off to get the right kind of broth consistency (not too thin, not too thick!)
If you wanted to – you could add some chopped fresh Cherry Tomatoes to this just before serving