Tomato soup four times different: with broccoli, peas, carrots and spring onions

Name: Tomato soup four times different: with broccoli, peas, carrots and spring onions
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Onion; 2 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 2 can(s) (425 ml each) chunky tomatoes; 400 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Sweet peppers; 2 Carrots; 300 g Broccoli; 150 g frozen peas; 2 Spring onions

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Onion
2 TABLESPOONS Oil
1 TABLESPOON Tomato paste
2 can(s) (425 ml each) chunky tomatoes
400 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Sweet peppers
2 Carrots
300 g Broccoli
150 g frozen peas
2 Spring onions

Directions

1
Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan. Fry the onion in it. Stir in tomato paste, sweat it, add tomatoes and broth. Bring to the boil, puree finely and season to taste with salt, pepper, sugar and paprika.
2
Simmer covered for 3-4 minutes. Peel, wash and thinly slice the carrots. Clean, wash and cut broccoli into very small florets. Steam broccoli, carrots and peas covered in a pot with little water for 3-4 minutes until al dente.
3
Clean and wash spring onions and cut them diagonally into rings. Drain vegetables, season with salt, pepper and sugar. Add the vegetables to the soup, heat up again if necessary, arrange and sprinkle with spring onions.