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🍽️ Simple vegan vegetable soup

120 kcal · 30 min · 4 servings

Ingredients

• 700 g tomatoes
• 2 carrots
• 2 small zucchini
• 0.5 cucumber
• 1 bunch spring onions
• 2 garlic cloves
• 1 green bell pepper
• 4 tbsp olive oil
• 1 vegetable broth
• 1 sprig thyme
• 1 bay leaf
• 1 tsp tomato puree
• salt
• pepper (from the mill)
• 2 tbsp basil (chopped)

Instructions

1. 1. Pour boiling water over the tomatoes for a few seconds.
2. 2. Peel off the skin from the tomatoes.
3. 3. Cut the tomatoes into quarters.
4. 4. Remove the seeds from the tomatoes.
5. 5. Dice the tomatoes finely.
6. 6. Peel the carrots.
7. 7. Dice the carrots finely.
8. 8. Wash the zucchini.
9. 9. Remove the hard ends of the zucchini.
10. 10. Dice the zucchini finely.
11. 11. Wash the bell pepper.
12. 12. Remove the stem base of the bell pepper.
13. 13. Cut the bell pepper in half lengthwise.
14. 14. Remove the seeds from the bell pepper.
15. 15. Remove all white inner membranes from the bell pepper.
16. 16. Dice the bell pepper finely.
17. 17. Wash the spring onions.
18. 18. Remove the dry tips of the spring onions.
19. 19. Finely chop the spring onions.
20. 20. Wash the cucumber.
21. 21. Cut the cucumber in half lengthwise.
22. 22. Scrape out the seeds from the cucumber.
23. 23. Dice the cucumber finely.
24. 24. Peel the garlic.
25. 25. Finely chop the garlic.
26. 26. Heat olive oil in a pot.
27. 27. Sauté the bell pepper and carrots in the hot oil for about 5 minutes.
28. 28. Add the garlic, spring onions, zucchini, and tomatoes.
29. 29. Let the vegetables sweat for a moment.
30. 30. Pour in the vegetable broth.
31. 31. Add the bay leaf and thyme sprig to the soup.
32. 32. Season the soup with salt and pepper.
33. 33. Let the soup simmer for another 10 minutes.
34. 34. Add the cucumber cubes in the last 3 minutes of cooking time.
35. 35. Take 4 to 5 tablespoons of vegetable cubes out of the finished soup.
36. 36. Puree these cubes with a little cooking liquid and the tomato purée.
37. 37. Return the purée to the soup.
38. 38. Taste the soup and adjust seasoning if needed.
39. 39. Fish out the bay leaf and thyme sprig from the soup.
40. 40. Stir the basil into the soup.
41. 41. Serve the soup.

Nutrition per serving

• kcal: 120
• Protein: 3 g · Fett/Fat: 6 g · Carbs: 15 g