Ingredients (serves 4):
- 1 large onion, peeled
- 2 medium carrots, peeled
- 3 stalks of American celery
- 2 zucchini, peeled
- ½ head of cauliflower, separated into florets
- 1 leek
- 2 red bell peppers
- 1 cup frozen peas
- 2 yellow squash (zucchini), peeled
- 2 large potatoes, peeled
- 1 large sweet potato, peeled
- A pinch of salt
- A pinch of ground black pepper
- A small bunch of dill
- 1 bottle of tomato purée
- 2 cups vegetable stock (optional)
- 2 cups water (or enough to cover the vegetables)
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Instructions:
- In a large pot, heat three tablespoons of oil. Cut all the vegetables into rough 2 cm (1-inch) cubes.
- Add the onion, carrot, celery, zucchini, leek and red bell pepper to the pot. Sauté for 7-8 minutes.
- Add the tomato purée and pour in enough vegetable stock or water to cover the vegetables by about 5 cm (2 inches). Increase the heat and bring to a boil.
- Once boiling, reduce the heat, add the remaining ingredients, season, and stir well.
- Bring the soup to a second boil, lower the heat again, and simmer on low heat for about 45 minutes. Taste and adjust seasoning if needed.