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Symyee
Tomato-vegetable soup
Dutch vegetable soup with celery, winter carrot, tomato and leek.
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Ingredients
Directions
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Halve the onion. Cut the tips of the winter carrot well.
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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.
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Remove the leaves from the celeriac and cut the stems into pieces.
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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.
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Leave on a low heat for 45 minutes.
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Meanwhile, peel the winter carrot and celeriac. Cut the winter carrots, celery, leeks and celeriac into pieces.
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Chop the onion and cut the tomatoes into quarters.
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Make a tea towel wet, wring out and place in the colander. Put this on a pan.
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Pour the stock with the vegetables through it and collect the stock in the pan. Season with the bouillon tablets, pepper and salt.
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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.
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Add the stock and the chopped vegetables and bring to the boil. Let the soup boil for 8 minutes. Puree with the hand blender.
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Slice the leaves of the celery leaves and add.
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Nutrition
200Calories
Sodium0% DV1.695mg
Fat11% DV7g
Protein12% DV6g
Carbs8% DV23g
Fiber44% DV11g
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