Puree Vegetable Soup

Name: Puree Vegetable Soup
Ingredients: 1 tomatoes (seeded, chopped); 1 potato (peeled, chopped); 2 stalks celery (chopped); 2 leeks (cut below the dark green part, chopped); 2 carrots (peeled, chopped); 1 cup cauliflower (cut into small florets); 1 red pepper (seeded, chopped); 1 teaspoon fresh basil (diced); 2 zucchini (chopped); 12 teaspoon fresh parsley (diced); 12 teaspoon garlic powder (diced) or 12 teaspoon fresh garlic (diced); 12 teaspoon chili powder (berbere); 3 tablespoons extra virgin olive oil; 2 bay leaves; 6 cups water; salt and black pepper

16 ingredients

7 steps

Ingredients

1 tomatoes (seeded, chopped)
1 potato (peeled, chopped)
2 stalks celery (chopped)
2 leeks (cut below the dark green part, chopped)
2 carrots (peeled, chopped)
1 cup cauliflower (cut into small florets)
1 red pepper (seeded, chopped)
1 teaspoon fresh basil (diced)
2 zucchini (chopped)
12 teaspoon fresh parsley (diced)
12 teaspoon garlic powder (diced) or 12 teaspoon fresh garlic (diced)
12 teaspoon chili powder (berbere)
3 tablespoons extra virgin olive oil
2 bay leaves
6 cups water
salt and black pepper

Directions

1

Rinse well all vegetables before chopping.
2

Put all chopped vegetables, basil, fresh garlic, two tablespoons of oil in a big pot; Add 6 cups of water or more; cover and cook for 30 minutes.
3

Strain the water from the cooked vegetables; set aside the vegetable stock (it will be about 4 cups).
4

Puree (mash) the cooked vegetables in a blender or food processor.
5

In a lower heat, bring to boil three cups of the vegetable stock; add one tablespoon of oil.
6

Pour the blended vegetables to the boiling pot; add chili powder (berbere), garlic powder, black pepper, salt and bay leaves; if desired add one cup of vegetable stock; cook for 15 minutes.
7

Remove from heat; sprinkle fresh parsley and serve it hot.