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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 5 |
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Nutritious soup for vegans, vegetarians and Lent observers. Ingredients:
1 tomato (seeded, chopped) |
1 potato (peeled, chopped) |
2 stalks celery (chopped) |
2 leeks (cut below the dark green part, chopped) |
2 carrots (peeled, chopped) |
1 cup cauliflower (cut into small florets) |
1 red pepper (seeded, chopped) |
1 teaspoon fresh basil (diced) |
2 zucchini (chopped) |
1/2 teaspoon fresh parsley (diced) |
1/2 teaspoon garlic powder (diced) or 1/2 teaspoon fresh garlic (diced) |
1/2 teaspoon chili powder (berbere) |
3 tablespoons extra virgin olive oil |
2 bay leaves |
6 cups water |
salt and black pepper |
Directions:
1. Rinse well all vegetables before chopping.
2. Put all chopped vegetables, basil, fresh garlic, two tablespoons of oil in a big pot; Add 6 cups of water or more; cover and cook for 30 minutes.
3. Strain the water from the cooked vegetables; set aside the vegetable stock (it will be about 4 cups).
4. Purée (mash) the cooked vegetables in a blender or food processor.
5. In a lower heat, bring to boil three cups of the vegetable stock; add one tablespoon of oil.
6. Pour the blended vegetables to the boiling pot; add chili powder (berbere), garlic powder, black pepper, salt and bay leaves; if desired add one cup of vegetable stock; cook for 15 minutes.
7. Remove from heat; sprinkle fresh parsley and serve it hot.
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