Peel the onions and garlic, dice finely.

Wash the carrots and leek, cut into small pieces.

Heat 2 tablespoons of oil in a saucepan, fry the onions and half of the garlic until translucent.

Briefly sauté the carrots.

Stir in tomato paste and sauté.

Pour in the vegetable stock and chunky tomatoes.

Bring to the boil, season with salt, pepper, a pinch of sugar, paprika powder and coriander.

Cover and let simmer for about 20 minutes.

Cut the bread into cubes.

Heat 2 tablespoons of oil in a pan, toast the bread cubes until golden brown.

Fry the rest of the garlic briefly.

Season with salt and pepper.

Finely puree the soup, season with maple syrup and possibly with salt and pepper.

Arrange on plates, sprinkle with croutons and garnish with parsley.