Soup Mediterranean

Name: Soup Mediterranean
Cuisine: European, Mediterranean
Ingredients: 1 onion, finely chopped; 1 clove garlic, crushed; 1 tbsp olive oil; 1 bell pepper (red or yellow), diced; 2 courgettes, diced; 1 tsp paprika; 1 tsp fresh rosemary, chopped; 1 tsp Balsamic vinegar; 400g can chopped or pureed tomatoes; 1-litre vegetable stock made from 2 low salt stock cubes; 1 tbsp Tomato puree; 1 sprig fresh flat-leaf parsley (optional); Freshly ground pepper; Nutrition Per serving; 122 Kcal; 4.1g; 11g; Salt; 0.22g; 1 onion, finely chopped; 1 clove garlic, crushed; 1 tbsp olive oil; 1 bell pepper (red or yellow), diced; 2 courgettes, diced; 1 tsp paprika; 1 tsp fresh rosemary, chopped; 1 tsp Balsamic vinegar; 400g can chopped or pureed tomatoes; 1-litre vegetable stock made from 2 low salt stock cubes; 1 tbsp Tomato puree

9 steps

Updated at: Fri, 16 Feb 2024 15:20:56 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Instructions

Step 1

Preparation time 10 minutes

Step 2

Cooking time 25 minutes

Step 3

Serves 4

Step 4

Heat the oil in a pan and gently cook the onion and garlic for 5 minutes without colouring.

Step 5

Set aside 1 tbsp of diced pepper then add the remainder of the pepper along with the courgettes, paprika, rosemary to the pan and cook for a few minutes.

Step 6

Add the balsamic vinegar, after 2 minutes add the tomatoes and stock and bring to the boil.

Step 7

Gently simmer until the vegetables are cooked through and tender, about 10 minutes.

Step 8

Finally, stir in the tomato paste. Either leave the soup as a rustic, chunky vegetable broth or use a handheld blender to blend until smooth.

Step 9

Season with fresh ground pepper and serve topped with the reserved diced pepper and a sprig of parsley.