Tomato, onion and mozzarella soup

Ingredients for 4 servings:

• 300 g soup vegetables
• n. B. water
• 1 kg tomatoes
• 2 tbsp olive oil
• 1 handful of Italian herbs, frozen
• 2 tsp pepper, mixed, crushed
• Chili powder, or sambal oelek
• nutmeg
• Sea salt
• 1 dashes lemon juice
• 1 vegetable onion(s)
• 4 medium-sized garlic cloves
• 1 ball(s) of mozzarella
• ¼ pot basil
• 100 g sour cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with soup vegetables, basil and lots of pepper

Wash the soup vegetables, but do not peel them, and cut them into thin slices. Place the vegetables in a medium saucepan and just cover with cold water. Bring the vegetables to a boil and simmer on low heat for about 15 minutes until soft. Meanwhile, quarter the tomatoes, press the garlic, halve the onions and slice them into rings. Finely crush the pepper in a mortar and grate the nutmeg. Cut the mozzarella into small cubes and roughly chop the basil. When the vegetables are soft, add the tomatoes, oil, all the spices (except the basil), lemon juice and sea salt and simmer for about 10 minutes. Once everything is soft, puree with a hand blender and season to taste. Add the onions and garlic and simmer for about 5 minutes until the onions are soft. Then add the sour cream and heat briefly again, but do not boil. Serve the soup by mixing the basil and mozzarella and pouring it over the soup. Serve with well-cooked rice as a garnish, or with baguette with garlic and herb butter or toast.