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Easy Tomato Vegetable Soup
I grew up on tomato soup and it’s still one of my favorites. This recipe has lots of fresh vegetables and a rich tomato flavor, and features regularly at my house, especially during the colder winter months. It’ll fill your belly with wholesome goodness. A healthy and easy to make soup you and your family will definitely enjoy!
Makes 4 servings
Ingredients:
Large onion, diced
2 cloves garlic, chopped
5 ripe, soft tomatoes, diced
Small pumpkin, diced
Medium sweet potato, diced
Zucchini, diced
1 tablespoon tomato paste
4 tablespoons chopped parsley
Spices:
1 tablespoon Moroccan paprika
A touch of turmeric
1 teaspoon sugar
1.5 liters of water (6 cups)
2 tablespoons of stock
1/2 teaspoon ground black pepper
1/2 teaspoon salt
Preparation:
1. Boil a pot of water, mark an X on the bottom of each tomato, boil the tomatoes for 5 minutes, strain and cut into cubes.
2. Heat a pot with 4-5 tablespoons of oil, add the vegetables and fry for a few minutes, stirring.
3. Add the rest of the ingredients, bring to a boil, including the spices, cover, reduce the heat to medium, cook for about 40 minutes towards the end, to balance the flavors.
Good to know…
You can make this a day or two in advance, it’ll only make the soup tastier. Instead of butternut squash you can add 2 carrots. The soup isn’t sweet even though it has a bit of sugar in it. Will keep for up to 4 days in the fridge.
