Friedhelm's Midnight Soup

Ingredients for 3 servings:

• 150g corned beef
• 1 small can of tomatoes, peeled
• 1 onion(s)
• 1 bell pepper(s), roasted
• 50 g gherkins
• 30 g tomato paste
• 400 ml vegetable stock
• 1 tsp, leveled paprika powder
• Salt and pepper, from the mill
• basil
• marjoram
• nutmeg
• Caraway seeds
• vegetable oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with corned beef

Peel and dice the onions, dice the bell pepper, and finely dice the gherkin. Roughly dice the corned beef. Heat a little oil in a saucepan and sauté the onions. Add the tomato paste until nicely roasted, then add the tomatoes and broth. Blend everything with a hand blender and bring to a boil. Add the corned beef and gherkin, season with herbs and spices. Simmer the soup for about 10 minutes over low heat, adjusting seasoning if desired. Serve in soup bowls with a basil leaf and serve with ciabatta bread.