In a saucepan (or pot), melt the butter and cook onions and garlic until tender.
Mix the tomato puree with a cup of water and add to pan. Cook for 5 mins.
Add the vegetables (carrots, marrow, cauliflower, peas and potatoes) as well as the (washed) bay leaf.
Season with salt, pepper and curry powder.
Bring to the boil, lower heat and cook for 20 mins.
Add the ricotta (put whole in the centre of pan) and cook for another 10 mins or until vegetables are tender.
Add the cheeselets (if any) and break the eggs on the surface of soup. Continue cooking until eggs are done.
Allow to set for some time. Enjoy.
Servings 4