Tomato-Paprika Soup

DSC00471Preparation 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.

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Zucchini Soup

DSC00459

Preparation Time: 5 minutes
Cooking Time: 45 minutes

The ingredients for 6 portions:

  • 2 zucchini
  • 2 onions
  • 2 cubes of low fat chicken bouillon
  • salt & pepper
  • water

The work:

Wash the zucchinis, remove both ends. Cut the zucchinis in blocks.
Peel the onions and cut those in blocks too.
Put this all together in a cooking pot. Add the 2 cubes and a liter of water.
Cook for 20 to 40 minutes, depends on how long the zucchini needs.
Mix the soup and season with salt and pepper.

The tips:

I you like a lot of pepper in your soup and you like to put some portions in the freezer, remember the pepper will enforce. So it will come out of the freezer much spicier than you’ve put it in.

The story:

This recipe was handed over during a lunch conversation from woman to woman. Thank you Hildegard, you may not remember this conversation, but I’m still cooking and enjoying this regularly.