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Tomato soup



1-2 small parsley (root veg)

4-5 small carrots

1 small onion

1 piece of celeriac

½ leek

½ garlic head

1 sprig of parsley

1 sprig of dill

1 bay leaf

1-2 allspice (whole grains)

½ tsp turmeric

1 tsp dried coriander

½ tsp thyme



1-3 tbsp tomato puree

1-2 tbsp olive oil


Boil 0.75 l of water in a big pan. First add to boiling water: bay leaf, allspice, garlic, turmeric, thyme and pepper. Boil for 5 minutes and then add the remaining ingredients, add salt and simmer covered for about 45-60 minutes. 5 minutes before the end, add olive oil and tomato puree.

Scoop out a bunch of vegetables: carrots, parsley root, leek, parsley and dill sprigs. Place them in a blender and zap to a cream. Add back to soup to thicken it up. Sprinkle the soup with chopped fresh dill. Serve with noodles or rice.