Simple Vegan Vegetable Soup
The simple vegan vegetable soup contains plenty of colorful vegetables: tomatoes, zucchini, carrots, bell pepper and cucumber. Partially pureed and absolutely delicious!
Ingredients
- 700 g tomatoes
- 2 carrots
- 2 small zucchinis
- 0.5 cucumber
- 1 bunch spring onions
- 2 Garlic cloves
- 1 green bell pepper
- 4 tbsp olive oil
- 1 vegetable broth
- 1 sprig thyme
- 1 bay leaf
- 1 tsp tomato purée
- Salt
- Pepper (freshly ground)
- 2 tbsp chopped basil
Instructions
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1.
Briefly blanch tomatoes, peel, quarter, seed and finely dice.
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2.
Peel carrots and finely dice them.
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3.
Wash, trim and finely dice zucchinis.
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4.
Wash, trim, halve, deseed the green bell pepper, remove all white membranes and finely dice it.
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5.
Wash, trim spring onions and finely chop them.
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6.
Wash cucumber, cut lengthwise in half, scoop out seeds and finely dice it.
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7.
Peel garlic and finely chop it.
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8.
Sauté peppers and carrots in hot olive oil for about 5 minutes, add garlic, spring onions, zucchini and tomatoes and let everything wilt. Add broth, bay leaf and thyme sprig, season with salt and pepper, simmer for another 10 minutes, and in the last 3 minutes add cucumber cubes.
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9.
Remove 4–5 tbsp of cooked vegetable pieces from the soup, blend them with a little cooking liquid and tomato puree, return to the pot, taste, discard bay leaf and thyme, stir in basil, and serve.
