Tomato Soup Gardener

Ingredients for 6 servings:

• 1 small onion(s)
• 500 g tomatoes, pureed
• 1 can of tomatoes, chopped
• 250 ml water
• 100 g pasta (dry weight)
• 50 g peas, frozen
• 2 stalk(s) Celery
• 100 g broccoli
• 1 m.-sized carrot(s)
• 100 g cauliflower
• 100 g Brussels sprouts
• 1 small bell pepper(s), yellow or red
• 50 g beans, green
• e.g. salt and pepper
• Paprika powder, hot
• chili powder
• 10 g herbs, frozen, e.g. 8-herb mixture
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Quickly made, without any fix – super tasty, a hit with the kids

First, clean and chop the vegetables, finely dice the celery, broccoli, and cauliflower stalks (if you want to save yourself all the chopping, you can also use about 500g of frozen soup vegetables). Then sauté the finely diced onion in a little oil or fat. Now deglaze with water and add the vegetables to the soup pot in batches according to their cooking time so that all the vegetables are cooked at about the same time (or add the frozen soup vegetables in one go). In the meantime, cook the pasta until tender (if using soup noodles, they can also be cooked in the soup. This makes the soup a little thicker). Just before the vegetables are cooked, add the pureed and chopped tomatoes to the vegetables and simmer for a while. Season to taste with the spices and herbs. If the pasta was cooked separately, add it to the soup. The soup is now ready to serve. If you like, enjoy a slice or two of fresh farmhouse bread with the soup.