Vegan Vegetable Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 leek
- 1 medium peppers
- 1 large onion (s)
- 4 medium tomato (s)
- 3 carrot (s)
- 8 small potato (s)
- 1 large zucchini
- 2 tablespoon tomato paste
- 75 g veetable broth
- 2 liters water
- some oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Chop the leek, bell pepper, onion, tomato, carrot, potato and courgette into small pieces.
- Briefly fry the leek, bell pepper, onion and zucchini in a little oil in a large pan (if not available in two smaller pans), add the tomato paste and deglaze with a little vegetable stock. Also fry the tomatoes briefly (preferably separately, as they will water a little).
- Put the potatoes and carrots in a large saucepan with at least two liters of water and the remaining vegetable stock and bring to the boil. Add all of the remaining ingredients. Let simmer for about 30-45 minutes until everything is cooked through. If necessary, add a little more water. Season to taste with salt (and possibly pepper).
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