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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A soup recipe we learned in Israel. Ingredients:
1 onion |
3 celery ribs |
1 carrot |
1 tablespoon oil |
1 liter tomato juice |
100 g tomato paste |
1 tablespoon chicken soup powder |
2 bay leaves |
1/2 teaspoon allspice |
1/4 cup parsley |
1 tablespoon sugar |
Directions:
1. Chop and fry the onion.
2. Add chopped celery and carrots and stir-fry as well.
3. Add all other ingredients. Cook until it starts to bubble and the carrots are soft.
4. Remove bay leaves and blend.
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