Vegetable soup with a twist

Ingredients for 8 servings:

• 8 tomatoes
• 1 leek(s)
• 5 carrots
• 1 zucchini
• 2 potatoes
• some basil, some leaves
• e.g. tarragon, fresh stems
• n. B. Thyme, fresh stems
• salt and pepper
• curry powder
• 1 tsp oil
• some parsley, chopped
• some chives, chopped
• 2 liters of water

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

delicious, low-fat, low-calorie!

Blanch the tomatoes in hot water, peel, halve, and remove the stems. Peel the potatoes and carrots and cut into pieces. Cut the zucchini into pieces without peeling. Trim the leek and cut into rings. Heat the oil in a large pot. Add the tomatoes, zucchini, carrots, leek, and potatoes and fry briefly. Add pepper, salt, and curry powder (season generously with pepper and curry powder). Pour in 2 liters of water, add the herbs, and simmer for about 30 minutes, crushing the tomatoes occasionally. Tip: To avoid fishing out any tough stems from the herbs at the end, I tie the sprigs into a bunch with a piece of string and hang it in the pot, tied to a handle. Then puree everything with a hand blender. Sprinkle with parsley and chives before serving. Tips: It also tastes great with crème fraîche or sour cream and is filling. If you like, you can also add a shallot or a red onion. It’s also great for weight loss, as it contains no fat, except for a teaspoon of oil.