Gardener's tomato soup

Ingredients for 4 servings:

• 500 g tomatoes, pureed
• 500 g tomatoes, peeled, chopped
• 1 onion(s)
• 1 garlic clove(s)
• a little olive oil
• 1 large potato(s), waxy
• 80 g leek
• 110 g carrot(s), diced, frozen
• 130 g peas, frozen
• 130 g green beans, frozen
• 1 liter vegetable broth
• 60 g shell pasta (soup noodles – ancient grain pasta with spelt)
• 1 tsp, leveled salt
• ½ tsp, leveled sugar
• pepper
• a little oregano, dried
• a little parsley, frozen

Instructions

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

vegan without soy

Peel the onion and garlic clove and finely dice. Trim the leek and slice into thin rings. Peel the potato and cut into small cubes. Add a little olive oil to a pot and sauté the onion. Add the garlic, diced potatoes, leek rings, and frozen carrot cubes and continue to sauté. Add the peeled and pureed tomatoes and pour in the vegetable stock. Bring to a boil. Add the frozen vegetables and bring back to a boil. Season with salt, pepper, sugar, and oregano and simmer for 5 minutes. Add the pasta and simmer gently for another 15 minutes over low heat. Stir in the parsley and season again to taste.