Tomato Mojito Soup

Ingredients for 3 servings:

• 2 onions, red
• 2 cloves garlic
• 800 g tomatoes from the can
• 2 tbsp tomato paste
• 800 g vegetable broth or stock
• 1 potato(s), diced
• 1 bell pepper(s), green, diced
• ½ bunch soup vegetables, finely diced
• some sugar, brown
• 2 dashes Tabasco or 1/2 tsp Harissa
• 6 cl rum
• Salt and pepper, red
• ½ lime(s)
• 2 tbsp mint, fresh, finely chopped
• 2 tbsp fresh basil, finely chopped
• e.g. olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

delicious and fresh

Sauté the onions and garlic in oil. Caramelize with sugar. Add the potatoes, soup vegetables, and bell peppers little by little and roast briefly. Add the tomatoes and liquid and simmer for 10 minutes. Deglaze with the stock and simmer for 10 minutes. When the vegetables are soft, remove some of the vegetables. Lightly purée the soup with a potato masher. Let the soup simmer, while it simmers, adding the tomato paste, Tabasco, herbs, lime juice, and rum. Season to taste with salt and red pepper (and a little sugar, if desired). To serve, return the vegetables to the soup, sprinkle with some herbs, and place a lime wedge on the side of the plate.