Vegan vegetable soup

Ingredients for 8 servings:

• 1 stalk(s) leek
• 1 m.-large pepper
• 1 large onion(s)
• 4 m.-sized tomatoes
• 3 carrots
• 8 small potatoes
• 1 large zucchini
• 2 tbsp tomato paste
• 75 g vegetable stock
• 2 liters of water
• some oil
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Chop the leeks, bell peppers, onions, tomatoes, carrots, potatoes, and zucchini into small pieces. Briefly fry the leeks, bell peppers, onions, and zucchini in a little oil in a large pan (or two smaller pans if you don’t have them). Add the tomato paste and deglaze with a little vegetable stock. Briefly fry the tomatoes (best done separately, as they absorb some water). Place the potatoes and carrots in a large pot with at least two liters of water and the remaining vegetable stock and bring to a boil. Add all the remaining ingredients. Simmer for about 30-45 minutes, until everything is tender. Add a little more water if necessary. Season with salt (and pepper if desired).