Friday, February 15, 2013

winter minestrone soup, good idea for these cold months, all veggies in one pot, we love it! photo: susanna blavarg

1 medium onion, chopped
1 bay leaf
2 tablespoons olive oil
1 large carrot, thinly sliced
1 celery rib, thinly sliced
1 tablespoon tomato paste
500 gr. sweet potato, peeled, in small cubes
500 gr. potatoes, peeled, in small cubes
500 ml. vegetable or chicken broth
350 ml. water
60 gr. frozen peas
2 tablespoons chopped fresh or frozen dill
black pepper & salt

heat the oil and cook onion, bay leaf and 1/2 tsp salt over medium-high heat, stirring occasionally until softened, about 5 minutes. add carrot and celery and cook, stirring until softened about 3 minutes.
stir in tomato paste and cook, stirring 1 minute then add sweet potato, potatoes, broth, water and 1/4 teaspoon pepper. let it simmer, covered, until vegetables are tender, about 20 minutes. discard bay leaf. puree about 250 ml. soup in a blender (use caution when blending hot liquids!) and return to pot. bring to a simmer, then stir in peas and dill and cook until peas are heated through, about 3 minutes. season with salt and pepper.

based on recipe by paul lowe, sweet paul magazine

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