Summary

Ingredients

• 8 tomato (s)
• 1 leek stick (s)
• 5 carrot (s)
• 1 zucchini
• 2 potato (s)
• some basil, some leaves it
• Tarragon, fresh stems
• Thyme, fresh stems
• salt and pepper
• Curry powder
• 1 teaspoon oil
• some parsley, chopped
• some chives, chopped
• 2 liters water

Print Recipe Pin Recipe

Instructions

1. Scald the tomatoes with hot water, peel, cut in half and remove the stem. Peel the potatoes and carrots and cut them into pieces. Cut the zucchini into pieces without peeling them. Clean the leek stick and cut into rings.
2. Heat the oil in a large saucepan. Now add tomatoes, zucchini, carrots, leek and potatoes and fry a little. Add pepper, salt and curry powder (you can season generously with pepper and curry powder). Pour 2 liters of water on, add the herbs and cook for approx. 30 minutes. Mash the tomatoes in between.
3. Tip: In order not to fish out hard stalks from the herbs at the end, I tie the branches with a piece of thread in a bundle and hang it in the pot - tied to a handle.
4. Then puree everything with the hand blender. Sprinkle with parsley and chives before serving.
5. Tips: Also tastes great with crème fraiche or sour cream and makes you feel full. If you like, you can also add a shallot or a red onion.
6. Also great for losing weight, as there is no fat apart from the teaspoon of oil.