Printable Area
Tizza Soup
Recipe courtesy Laura Calder
- Total Time:
- 50 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 30 min
- Level:
- Easy
- Yield:
- About 3 quarts/3 litres
Ingredients
- 1 pound/500 g potatoes, peeled and chopped
- 8 ounces/250 g carrots, peeled
- 8 ounces/250 g zucchini, chopped
- 2 artichoke hearts
- 2 leeks, trimmed and washed
- 2 small tomatoes, chopped
- 1 turnip (not rutabaga)
- 1/2 stalk celery, chopped
- 1 cube chicken or vegetable bouillon
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
Directions
Put the potatoes, carrots, zucchini, artichoke hearts, leeks, tomatoes, turnip and celery in a large pot. Add the bouillon cube, olive oil and some salt and pepper. Cover with water. Bring to a boil and simmer until all the vegetables are tender, 20 to 30 minutes. Put the mixture through a food mill or blend with an immersion blender. Reheat to serve.
Per serving (2 cups per serving): Calories 101; Total Fat 2 grams; Saturated Fat 0 grams; Protein 3 grams; Total Carbohydrate 19 grams; Sugar: 5 grams; Fiber 3 grams; Cholesterol 0 milligrams; Sodium 283 milligrams