Tomato-Vegetable Puree Soup
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
10
Description
Tomato-Vegetable Puree Soup
Ingredients
- Potatoes - 6 pieces
- Zucchini - 2 pieces
- Tomatoes - 6 pieces
- Onion - 2 pieces
- Olive Oil - 1 tablespoon
- Salt - to taste
- Spices - to taste
Step by Step guide
Step 1
Finely chop the onion and sauté it in a pan until golden brown.
Step 2
While the onion is frying, chop the zucchini; I slice them into rounds and then cut each round into four pieces. Add the zucchini to the pan with the onion.
Step 3
Pour boiling water over the tomatoes for three minutes, then dip them in cold water. Peel off the skin. Chop them up. Add to the pan with the onion and zucchini and let everything simmer.
Step 4
Peel the potatoes, chop them as you would for soup. Add to a pot and cover with just enough water to submerge the potatoes. Place on the heat.
Step 5
When the potatoes boil, add the contents of the pan, mix well. Cook until the potatoes are tender.
Step 6
Blend the finished soup with a blender. Add salt and spices — don’t be stingy with the spices; this soup is wonderful with a spicy twist. My spice mix includes oregano, ground black pepper, ground red pepper, and dried garlic. Bring to a boil and simmer for a couple of minutes.
Step 7
Done. Yum! :) The soup is great both hot and cold, especially with sour cream.
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