Ingredients
- 3-4 leeks
- 2 onions (200 g – 7 oz)
- 1 carrot (100 g – 3,5 oz)
- 1 parsnip (100 g – 3,5 oz)
- 1 zucchini (150 g – 5,3 oz)
- 4 tomatoes ( 300 g – 10,5 oz) (can be replaced with tomato juice)
- 1 spicy pepper (15 g – ยฝ oz)
- 3 tbsp lemon juice
- parsley
- lovage (celery leaves)
- 2 tbsp vegetable oil
- 1 tbsp salt
Directions
- Wash and finely chop the leeks, onions, carrot, parsnip and zucchini.
- In a large pot, make a saute out of the chopped vegetables in 2 tbsp of vegetable oil.
- Finely dice the tomatoes and the spicy pepper, add them over the sauteed vegetables.
- Let the sauce cook for 10 minutes on low heat.
- Add 2,5 liters of water (0,66 gall) over the sauce and let the soup cook for another 25 minutes.
- Add 1 tbsp of salt and 3 tbsp lemon juice and turn off the stove.
- Season with finely chopped parsley and lovage and let the soup rest with the lid on for 15 minutes before serving.
- Serve.
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