Here’s your recipe dose from moma bear:
“The autumn = soup time for me. I love soups. They are easy to make and feels and taste so good to eat. But the best part? You can use almost anything and it will make a great soup. Can it be any easier?”
Italian Tomato Soup
Makes 2-4 servings, about 25 min
- 10 cm leek, washed and cut into slices
- 2 tomatoes, chopped
- 1 can crushed tomatoes
- 2 handfuls of spinach
- 1/2 red bellpepper, cut into bite sized pieces
- 2 cloves of garlic, minced
- 4 dl (1,5 cup) broth, I used a powder mushroom broth without palm oil (of course)
- Italian spices, to taste
- 1/2 chili pepper, seedless and chopped (can substitue with other type of spice)
- Olivolja
- Optional: extra oregano
How to cook it:
- Heat up 2 teaspoons of oil in a big pot.
- Add the leek, the chili and the italian spices and let it fry for 2-3 min.
- Add in the rest of the ingredients, cover the pot and bring it to a gentle boil.
- Let it cook for about 20 min.
- Voila! Ready to serve with your favorite kind of bread or a side salad.
