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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I made this recipe with ingredients I had in the kitchen today. I was given the last of the tomatos from one of my friends gardens, I had a few potatos, some celery and so I set out to make soup. Wasn't sure what the end result would be, but apparently it is a hit with my family, bless them, I love their encouragement. Ingredients:
2 lbs fresh tomatoes, skinned and cut into quarters |
4 large potatoes, peeled and chopped |
1 large onion, peeled and chopped |
2 sticks celery, cut into pieces |
3 garlic cloves (optional,) |
2 vegetable bouillon cubes |
2 tablespoons paprika |
1 teaspoon dried basil, fresh is best |
500 ml tomato juice |
black pepper |
Directions:
1. Peel and chop onion.
2. Peel and chop potatos.
3. Wash and chop celery.
4. Peel garlic chop if preferred.
5. Place above ingredients in a pan and cover with water. Add stock cubes.
6. Bring to boil and cook until potatos are cooked.
7. Add fresh tomatoes, tomato juice and basil.
8. Cook for a further 15 - 20 minutes.
9. Add paprika and black pepper to taste.
10. Allow to cool slightly.
11. Liquidize and then sieve the soup.
12. Serve with slices of bread dipped in olive oil.
13. Soup can be frozen.
14. .
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