French Vegetable Soup
A colorful vegetable soup with tomato-basil paste: the vibrant veggies provide plenty of fiber. Calorie-conscious soup lovers can indulge here.
Ingredients
- 150 g sliced green beans
- 100 g green beans
- 200 g carrots (2 carrots)
- 150 g turnip or other small root vegetables (1 turnip)
- 150 g small zucchini (1 small zucchini)
- 2 small onions
- 2 sprigs thyme
- 4 tbsp olive oil
- 750 ml classic vegetable broth
- 2 Bay leaves
- 300 g Tomatoes (4 Tomatoes)
- 2 Garlic cloves
- 1 bunch Basil
- 1 anchovy fillet
- Salt
- Pepper
Instructions
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1.
Wash and trim the beans. Cut the sliced green beans diagonally into 1 cm pieces, and cut the green beans into 3 cm long pieces.
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2.
Peel the carrots and turnip and dice them into about 5 mm cubes. Wash the zucchini, dry it, and also dice it into 5 mm cubes.
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3.
Peel the onions and finely dice them. Rinse the thyme.
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4.
Heat one‑third of the olive oil in a pot. Sauté the onions for 5 minutes over medium heat until translucent.
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5.
Add the prepared vegetables and sauté for another 3 minutes.
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6.
Pour in the broth, add the thyme and bay leaves, bring everything to a boil, then simmer for 20 minutes.
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7.
Meanwhile, cut the tomato stems into wedges. Briefly blanch the tomatoes in boiling water, remove them, rinse with cold water, and peel off the skins.
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8.
Quarter the tomatoes, remove the seeds, and roughly chop them.
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9.
Peel the garlic and coarsely chop it. Wash the basil, shake dry, pluck the leaves, and roughly chop them. Finely slice the anchovy fillet.
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10.
Blend the tomatoes, garlic, basil, and remaining oil with a stick blender or in a food processor into a coarse paste. Stir in the anchovy fillet and season with salt and pepper. Taste the soup at the end of cooking and adjust seasoning if needed. Serve the soup in bowls topped with the tomato‑basil paste.
