Tomato Soup Gardener
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 small onion (s)
- 500 g tomato (s), passed
- 1 can tomato (s), chopped
- 250 ml water
- 100 g pasta, (dry weiht)
- 50 g peas, frozen
- 2 stalks celery
- 100 g broccoli
- 1 medium carrot (s)
- 100 g cauliflower
- 100 g Brussels sprouts
- 1 small bell pepper (s), yellow or red
- 50 g beans, reen
- salt and pepper
- Paprika powder, hot pink
- Chili powder
- 10 g herbs, frozen, e.. 8 herb mixture
- oil
Print Recipe
Pin Recipe Instructions
- First clean the vegetables and cut them into small pieces, also finely dice the stalks of celery, broccoli and cauliflower (if you want to save yourself all the chopping, you can also use about 500g frozen soup vegetables).
- Then sauté the finely diced onion in a little oil or fat. Now deglaze with water and gradually add the vegetables to the soup pot according to their cooking time so that the vegetables are cooked at about the same time (or the frozen soup vegetables in one go).
- In the meantime, cook the noodles until they are done (if soup noodles are used, they can also be cooked in the soup. This makes the soup a little creamy).
- Just before the vegetables are done, add the strained and chopped tomatoes to the vegetables and simmer a little. Now season with the spices and herbs.
- If the noodles were cooked separately: Now add them to the soup. Now the soup can be served. If you want, you can enjoy a slice or two of fresh farmer`s bread with the soup.
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