Fruity tomato and vegetable soup

Ingredients for 4 servings:

• 1 small eggplant(s)
• 4 m.-large pointed peppers
• 4 carrots
• 4 apples
• 1 fennel
• ½ small celeriac
• 2 cans of date tomatoes or peeled tomatoes
• 250 ml tomato(s), coarsely pureed
• 600 ml vegetable stock
• 2 garlic cloves
• Tomato paste
• salt and pepper
• Oregano or basil
• olive oil
• e.g. cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

simple, delicious soup

Cut all the vegetables—except for 2 carrots, 2 bell peppers, and 2 apples—into approximately 2 cm chunks. Heat olive oil in a pan and briefly sauté the vegetables with the garlic cloves. Deglaze with stock, canned tomatoes, and passata. Add oregano or basil and simmer for 20 minutes over medium heat. In the meantime, finely chop the remaining vegetables. These will later form the garnish. After 20 minutes, puree the soup finely. Add a little more stock, if desired. Now add the garnish. It’s best to add the apples at the very end, as otherwise they will fall apart. Let the soup simmer for another 10 minutes, then add the apples and simmer for another 5 minutes. Finally, season with salt, pepper, and tomato paste. If you like, you can add a dash of cream. You can, of course, vary the vegetables as desired. Zucchini also goes very well in the soup.