Tomato-Paprika Soup

Preparation time: 45-60 minutes

The ingredients: for 6 persons

• 4 big red tomatoes
• 1 green paprika
• 1 red paprika
• 1 white part of leek
• 2 carrots
• 2 shallots
• 1 small can tomato paste (70 g)
• 2 cubes low fat meat bouillon
• salt & pepper

The Work:

Peal the tomatoes, take out the seeds and cut them in pieces. Take out the seeds of the paprikas and cut them up as well. Cut the white of leak, the carrots and the shallots in small cubes. Put all these vegetables in a cooking pot. Add 1 L of water, the 2 cubes of bouillon and let boil.

Once the soup boils, turn lower the heat so that the soup boils softly for the rest of the cooking time. The paprikas will need about 45 minutes until they are tender. To strengthen the taste of the soup, add some spoons of tomato paste at the end of the cooking time and stir until the paste is melted in the soup.

Mix the soup using a mixer or blender and add some extra water if necessary, to give the soup the right consistency. Season the soup with salt and pepper.

The Tip:

To get velvety soup it is advised to peel the tomatoes. If you are pressed for time, you can skip this.

The combination of a green en red paprika gives the soup a bitter touch. If you rather have a softer taste, use 2 red paprikas instead of 1 green and 1 red.

The Secret:

This soup is really a diet recipe I got from my sister in law, but the flavours and the consistency are so rich that I’ve served it on family diners as well. Nobody every dared to assume this was zero calorie.

If your kids don’t like vegetables but they do like tomato soup with meat balls, then this is a perfect veggie boost in disguise… just make sure they never see you add all these ‘bad’ ingredients.