Summary

Ingredients

• 1 bunch spring onion (s)
• 5 shallot (s)
• 3 clove (s) garlic
• 50 g tomato (s), dried (without oil)
• 400 g zucchini, preferably yellow
• 4 tablespoon olive oil
• 2 tablespoon tomato paste, mild
• 1 tablespoon tomato paste, hot
• 3 sprigs rosemary
• 3 stalks lovage
• 1 chilli pepper (s), red
• 1 ½ liter vegetable stock
• 200 g cherry tomato (s) or cocktail tomato
• 4 stalks parsley
• 3 stems dill
• 0.5 ½ lemon (n)
• salt and pepper

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Instructions

1. Clean the spring onions and cut into rings. Peel and finely dice the shallots and garlic. Also finely dice the dried tomatoes and the courgette separately. Core the chilli and cut into fine pieces. Pluck the leaves of the rosemary. Finely chop the lovage leaves, parsley and dill. Squeeze half a lemon.
2. Heat the oil in a large saucepan and fry the zucchini in it. Reduce the heat. Add spring onions, shallots, garlic, sun-dried tomatoes, tomato paste and rosemary and fry for 2-3 minutes. Add 1/3 of the lovage leaves and chilli. Stir. Deglaze with vegetable stock. Cover and cook over a mild heat for about 20 minutes. Cut the tomatoes into pieces and cook for the last 5 minutes. Finally, fold in the lemon juice and herbs. Don`t let it boil anymore. Season to taste with salt and pepper.
3. If you don`t like it vegan, you can sprinkle grated Parmesan over the soup.