Summer Vegetable Soup Alla Tina
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 6 mins |
| Total Time | 21 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 carrot (s)
- 1 zucchini
- 3 potato (s)
- 1 bell pepper (s)
- 1 onion (s)
- 3 clove (s) garlic
- 2 tablespoon, heaped vegetable stock
- 1 liter boiling water
- 1 pinch (s) salt and pepper
- a lot curry powder
- some chili powder
- parsley
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Wash, peel and cut the onion, carrots, potatoes and bell pepper into small cubes. Wash the zucchini and also cut into small cubes.
- Then fry all the vegetables in a saucepan with oil and add the garlic, peeled and cut. When the vegetables are fried, add the boiling water with the vegetable stock and cook until the vegetables are soft.
- Puree the soup with a hand blender. If you like, you can puree the soup until it is creamy or leave it with small pieces of vegetables. Then season everything with salt and pepper and season with curry and chilli just before serving.
- Decorate with parsley if you like.
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