John Myers
Ingredients for 3 servings:
- 500 g potatoes
- 250 g Roma tomatoes (mini tomatoes)
- ½ bell pepper(s), red
- 1 stalk(s) Celery
- ½ bunch parsley, flat
- 250 ml cream
- 750 ml vegetable stock
- 3 tbsp tomato paste
- 1 tsp, heaped salt
- 1 pinch(s) of sugar
- pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
simple and vegetarian
Peel the potatoes. Wash the vegetables. Peel the tough outer fibers off the celery. Cut the potatoes, celery, bell peppers, and parsley into approximately 1 cm pieces and simmer covered in the vegetable stock. Meanwhile, puree the unpeeled tomatoes with a hand blender. After 10 minutes, add the pureed tomatoes and tomato paste to the vegetable stock. Puree everything again with the hand blender in the saucepan and simmer for another 5 minutes. Stir in the cream and simmer for another 5 minutes, stirring occasionally. Season to taste with salt, pepper, and sugar. If you like it spicy, add a little chili. Toasted white bread makes a great side dish.
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