Summary

Ingredients

• 1 leek
• 2 red pepper (s)
• 300 g celery sticks
• 1 large zucchini
• 2 large tomato (s)
• 1 hot pepper, dried
• 1 tablespoon tomato paste
• 1 liter vegetable broth

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Instructions

1. Cut the leek into slices, put oil in a saucepan and fry the leek. Core the peppers and cut the pods into small pieces, add to the leek. Also cut the celery into small pieces, put it in the saucepan and stir the vegetables over and over again.
2. Halve the zucchini lengthways and then quarter, cut everything into slices and add to the vegetables. Dice the tomatoes, put them in the saucepan and pour the vegetable stock over them, add the dried peppers and cook everything for 15 minutes on a low heat. Finally stir in the tomato paste and then serve on preheated plates.
3. Serve as a starter with a small dollop of crème fraîche with herbs or as a main course with egg white bread or baguette.