Tomato-vegetable soup

Name: Tomato-vegetable soup
Cook time: 75 min
Total time: 75 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 onion; 300 g winter carrot; 4 stem celery; 1 leeks; 40 g fresh celery; 500 ml tap water; 3 dried laurel leaves; celeriac; 500 g romatomat; 3 vegetable stock; 2 el traditional olive oil; 140 g tomato paste tin can

Dutch vegetable soup with celery, winter carrot, tomato and leek.

Ingredients

Kitchen Stuff

1 blender

Directions

Halve the onion. Cut the tips of the winter carrot well.
Cut off the ends of the celery and the tip and green of the leeks. Put together with the ends of the winter carrot in a colander and rinse.
Remove the leaves from the celeriac and cut the stems into pieces.
Put the vegetables together with the celery leaves in a large pan with the water, the halved onion and the bay leaf and bring to the boil.
Leave on a low heat for 45 minutes.
Meanwhile, peel the winter carrot and celeriac. Cut the winter carrots, celery, leeks and celeriac into pieces.
Chop the onion and cut the tomatoes into quarters.
Make a tea towel wet, wring out and place in the colander. Put this on a pan.
Pour the stock with the vegetables through it and collect the stock in the pan. Season with the bouillon tablets, pepper and salt.
Heat the oil in a soup pot and fry the chopped onion for 3 minutes. Add the tomatoes and the tomato paste and cook for 4 minutes.
Add the stock and the chopped vegetables and bring to the boil. Let the soup boil for 8 minutes. Puree with the hand blender.
Slice the leaves of the celery leaves and add.