John Myers
Cooking: Vegetable Soup Orient
The perfect cooking: vegetable soup orient recipe with a picture and simple step-by-step instructions.
- 1 small Eggplant fresh
- Approx. 200g
- 1 small Zucchini fresh
- Approx 150g
- 5 Carrots
- Approx 450g
- 1 Red peppers
- Approx. 250g
- 3 Red peppers
- About 100g
- 1,25 tbsp Clarified butter
- Salt
- Crushed red pepper
- 1 tbsp Guardian Angel – Spice Blossom Preparation
- 50 ml Orange juice
- 200 g Chopped tomato preserve
- 1 liter Water
- 4 Pointed peppers green
- Approx 150g
- Wash the eggplant and cut into cubes. Wash or peel the zucchini, remove the seeds and also cut into cubes. Peel the carrots and cut into slices. Peel the peppers, remove the seeds and cut into pieces. Wash the peppers and cut into small pieces, wash the pointed peppers and cut into rings, removing the seeds.
- Heat 1 tbsp clarified butter in a large pan. Lightly fry the eggplant, zucchini, peppers and paprika in it. Then add the spices. Deglaze with orange juice.
- Put the tomatoes, carrots and water in a saucepan, bring to the boil and cook for about 20-30 minutes, until the carrots are almost soft.
- Then add the fried vegetables and simmer for about 10-15 minutes.
- Cool down a little and puree the whole thing. Then heat again.
- In the meantime, heat the remaining clarified butter in a pan and lightly fry the pointed pepper rings. Then add to the soup.
- Divide the soup on plates and serve.
- SCHUTZENGtbsp spice blossom mixture consists of: carrot pieces, ginger, spearmint, coriander, orange peel, cornflowers, garlic, beet sugar, sea salt, black pepper, mother cumin, turmeric, yellow mustard, sage, fenugreek, fennel, sweet paprika, rosemary, lovage, bay leaves, from kbA
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