Tomato Soup
Ingredients
- Ingredients
- 2 onions
- 2 centimeters fresh ginger
- 2 garlic cloves
- 1 kilogram ripe Tomatoes
- 1 long, red Pepperoncini
- 4 Tbsps olive oil
- salt
- 1 tsp crushed Coriander
- 2 liters Vegetable broth
- 500 grams Savoy cabbage
- Bell pepper (1 red and yellow)
- 1 stalk Leeks
- 250 grams Celery
- freshly ground peppers
- ½ organic lemon
- 1 bunch parsley
- 1 bunch Chives
Preparation steps
Peel and mince onions, ginger and garlic. Rinse and dice tomatoes. Rinse pepperoncini and remove seeds.
Heat olive oil in a pot. Add onion, ginger and garlic. Season with salt and coriander, then deglaze with broth.
Bring to a boil and add tomatoes and peppers. Simmer for about 30 minutes.
Meanwhile, rinse and shred cabbage.
quarters, the stalk cut out.
Rinse peppers, remove seeds and ribs and dice flesh.
Rinse and slice leek. Rinse and slice celery.
Puree tomato broth with an immersion blender. Bring to a boil again and add cabbage, red pepper, leek and celery. Cook for about 10 minutes, then season with salt, pepper, lemon juice and zest. Remove from heat and let rest for about 5 minutes. Ladle into bowls and serve garnished with parsley and chives.
