in Soup Recipes

Summer soup

updated

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Ingredients for 4 servings:

  • 2 onions
  • 4 garlic cloves
  • some oil
  • 1 zucchini
  • 2 bell peppers
  • 2 can/n tomatoes, pureed, 400 g each
  • 4 tomatoes
  • e.g. salt and pepper
  • n. B. ginger powder
  • e.g. chili powder
  • e.g. paprika powder
  • e.g. parsley, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Vegan tomato, zucchini and pepper soup

Finely chop the onions and garlic and sauté in a little oil. Deglaze with 1/4 liter of water and simmer over low heat. Dice the zucchini and bell pepper and add them. Then add the passata and simmer for 15-20 minutes, until the zucchini is tender. Dice the tomatoes and add them. Season to taste. Sprinkle with parsley and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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