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Tomato and vegetable soup

Ingredients

  • 1 tablespoon (15 ml) vegetable oil
  • 1 cup (250 ml) Spanish onions, cut into 1 cm cubes
  • 1 clove garlic, finely chopped
  • 796 ml (1 can) of diced tomatoes
  • 1 cup (250 ml) celery, cut into 1 cm pieces
  • 1 cup (250 ml) carrots, cut into 3 to 5 mm rounds
  • 1 cup (250 ml) turnips, cut into 1 cm pieces
  • ½ cup (125 ml) potatoes, cut into 1 cm cubes
  • 1 ¼ cup (310 ml) leeks, finely chopped
  • 8 cups (2 L)  chicken broth
  • 2 tablespoons (30 ml) tomato paste
  • 340 ml (1 can) tomato juice
  • A pinch of basil
  • A pinch of rosemary
  • A pinch of pepper

 

Method

Brown* onions and garlic in vegetable oil until the onions are translucent. Add the rest of the vegetables and continue to brown for approx. 5 to 10 minutes. Add the chicken broth, tomato juice, tomato paste and diced tomatoes. Add the spices and bring to a boil. Reduce the heat and simmer for 30 minutes or until vegetables are soft. Serve.

*Brown: To cook quickly over high heat, causing the surface of the food to turn brown while the interior stays moist. This method not only gives food an appetizing colour, but also a rich flavour.


YIELD: approximately 10 x 250 ml servings

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