John Myers
Light Vegetable Soup Based on Tomatoes
The perfect light vegetable soup based on tomatoes recipe with a picture and simple step-by-step instructions.
- 2 small Potatoes, about 100 gr.
- 2 piece Carrots, about 100 gr.
- 1 kl. Handful Sugar snap peas, about 50 gr.
- 2 Stalk Celery plus greens
- 1 piece Onion
- 1 piece Oxheart tomato
- 1 piece Olive oil
- 500 ml Tomatoes happened
- 300 ml Vegetable stock
- 3 piece Bay leaves
- 3 piece Sugar
- Salt
- Black pepper from the mill
- Celery salt
- Vermouth
- Grated pecorino
- Peel and chop the potatoes and carrots. Cut off the ends of the sugar peas and cut into bite-sized pieces. Clean the celery stalk, peel it off if necessary (this is not necessary with fine stems) and cut into thin slices, only finely cut the leaves of the leafy green. Peel and finely dice the onion.
- Only remove the stalk from the oxheart tomato and cut into bite-sized pieces.
- Heat the olive oil and sweat the onions only briefly. Then all the vegetables except for the tomatoes and the greens and sweat everything lightly. Then deglaze with the tomatoes and the stock. Add bay leaves and season a little with the spices. Put the lid on and simmer on low heat until the vegetables still have a “bite”.
- Now fish out the bay leaves and turn off the stove. Add the tomato pieces and the greens and cover and leave to stand for another 10 minutes.
- Meanwhile, grate the pecorino (a good 2 tbsp full per plate, more if you like !!)
- Refine the soup with a dash of vermouth and add salt & pepper if necessary.
- Put the hot soup in a soup cup, sprinkle with the pecorino cheese and ….. enjoy your meal …..
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
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