Tomato and ginger soup with mint

Ingredients for 4 servings:

• 600 g cherry tomatoes or vine tomatoes
• 200 ml beef broth, instant
• 3 cloves garlic
• 2 m.-sized onion(s)
• 1 bell pepper(s)
• 1 piece(s) ginger root, about the size of a walnut
• 6 sprigs of mint
• some crème fraîche
• salt and pepper
• 1 m.-sized potato(s), as desired

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Refined, fresh soup that is quickly prepared

Wash the tomatoes and dice them. Heat the oil in a pan and fry the bell peppers, onion, and garlic. Season with salt and pepper. Add the tomatoes and sauté for 10 minutes. Add the stock. Finely chop the ginger and add it as well. At this point, you can add a potato to the soup to cook. Cook for 15 minutes, then puree with a hand blender. Add the chopped mint. Simmer for another 5 minutes on low heat. Serve in warmed bowls. A dollop of crème fraîche completes the soup. Sprinkle with some more mint for decoration.