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🍽️ Hearty Tomato Soup with Colorful Vegetables

150 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 cm fresh ginger
• 2 garlic cloves
• 1 kg ripe tomatoes
• 1 long, red chili
• 4 tbsp olive oil
• salt
• 1 tsp crushed coriander seeds
• 2 l vegetable broth
• 500 g young savoy cabbage
• bell peppers (1 red and 1 yellow each)
• 1 stalk leek
• 250 g celery
• pepper (from the mill)
• 0.5 untreated lemon
• 1 bunch parsley
• 1 bunch chives

Instructions

1. 1. Peel the onions, ginger, and garlic.
2. 2. Dice the onions, ginger, and garlic finely.
3. 3. Wash the tomatoes thoroughly.
4. 4. Remove the tough cores from the tomatoes.
5. 5. Dice the tomatoes.
6. 6. Remove the seeds from the chili pepper.
7. 7. Wash the chili pepper.
8. 8. Slice the chili pepper lengthwise.
9. 9. Heat the olive oil in a pot.
10. 10. Add the diced onions, ginger, and garlic to the hot oil.
11. 11. Sauté the vegetables briefly.
12. 12. Season the mixture with salt.
13. 13. Add ground coriander.
14. 14. Pour the vegetable broth into the pot.
15. 15. Bring the soup to a boil.
16. 16. Add the diced tomatoes to the boiling soup.
17. 17. Add the prepared chili pepper to the soup.
18. 18. Let the soup simmer on low heat for about 30 minutes.
19. 19. Wash the savoy cabbage.
20. 20. Cut the savoy cabbage into quarters.
21. 21. Remove the hard core from the savoy cabbage.
22. 22. Slice the savoy cabbage leaves into thin strips.
23. 23. Cut the cabbage strips into small diamonds.
24. 24. Wash the bell peppers.
25. 25. Remove the seeds and white pith from the bell pepper.
26. 26. Cut the bell pepper into small pieces.
27. 27. Wash the leek.
28. 28. Slice the leek into rings.
29. 29. Peel the celery.
30. 30. Slice the celery into thin rounds.
31. 31. Puree the tomato liquid with a hand blender.
32. 32. Strain the pureed soup through a sieve into a clean pot.
33. 33. Bring the filtered soup back to a boil.
34. 34. Add the savoy cabbage diamonds to the boiling soup.
35. 35. Add the bell pepper pieces to the soup.
36. 36. Add the leek rings to the soup.
37. 37. Add the celery slices to the soup.
38. 38. Cook the vegetables uncovered on low heat for about 10 minutes.
39. 39. Season the soup with salt and pepper to taste.
40. 40. Stir the lemon juice into the soup.
41. 41. Grate the lemon zest and stir it into the soup.
42. 42. Let the soup steep for another 5 minutes.
43. 43. Finely chop the parsley.
44. 44. Cut the chives into small rings.
45. 45. Garnish the finished soup with parsley and chives.
46. 46. Serve the soup hot.

Nutrition per serving

• kcal: 150
• Protein: 3 g · Fett/Fat: 7 g · Carbs: 20 g