Lightning soup

Ingredients for 5 servings:

• 1 vegetable onion(s) approx. 300 g
• 1 pepper, red approx. 4 cm long
• 2 bell peppers, red
• 250 g mushrooms
• 200 g cherry tomatoes
• 2 celery sticks, approx. 100 g
• 285 g corn
• 2 tbsp olive oil
• 500 g lean minced beef, e.g. tartar
• 400 g tomatoes, pureed
• 1 liter tomato juice
• 3 tsp vegetable broth, instant
• Cayenne pepper
• lemon juice
• Parsley or coriander

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

good for losing weight, tasty and filling or just like that

Cut the onion into large wedges. Cut the bell peppers into very fine rings, removing the seeds. Quarter the mushrooms and tomatoes. Cut the bell peppers into strips, then into 3 cm long pieces. Slice the celery. Drain the corn in a colander. Heat the olive oil in a large pot. Sauté the onion, bell peppers, and minced meat for about 5 minutes until crumbly. Add the mushrooms, bell peppers, celery, and diced tomatoes, and simmer for 5 minutes. Pour in the passata and tomato juice, then stir in the instant broth. Bring the soup to a boil and simmer with the lid on over medium heat for 15 minutes. Add the corn and simmer for another 10 minutes. Season the soup with cayenne pepper and a little lemon juice. Sprinkle with the parsley.