Thick Vegetable Soup with Asparagus
Soups • Italian
Description
You can make a soup, in which case you should use more tomatoes, or make it thicker to create a stew. The first and second courses in one bowl. Don't be fooled by how unappealing the dish looks; it tastes very summery.
Ingredients
- Tomatoes 3 pieces
- Orange Bell Peppers 1 piece
- Celery salt 2 stalks
- Carrot 1 piece
- Onion 1 piece
- Garlic 3 cloves
- Canned White Asparagus 2 stalks
- Frozen green bean pods ½ cup
- Passata Tomato Sauce 1 tablespoon
- Basil to taste
- Parsley to taste
- Ground fennel seeds 0 oz
Step-by-Step Guide
Step 1
Finely chop the onion, garlic, and fennel, and sauté them in olive oil directly in the pot until golden.
Step 2
Chop all the vegetables, trying to make them roughly the same size (as much as possible), and add them to the pot with the onion mixture.
Step 3
Reduce the heat, pour in 240-480 ml of water (preferably vegetable broth, if you have some lying around), and simmer covered for 15-20 minutes, seasoning with salt and pepper.
Step 4
Blanch the tomatoes: make shallow cuts in them and pour boiling water over them, leave for 5 minutes, then carefully peel off the skin and cut out the core.
Step 5
Dump the tomatoes into a blender, add fresh parsley and basil (or dried herbs), blend into a uniform liquid mass, and pour it into the stewed vegetables. Pay attention to the consistency; if you want the dish to be more liquid, add more blended tomatoes.
Step 6
Add the tomato paste, mix well, then add the peas, bring to a boil, and turn off after 5 minutes.
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