Recipe courtesy of Laura Calder
Print
Tizza Soup
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
About 3 quarts/3 litres
Level:
Easy

Nutrition Info

Healthy
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
About 3 quarts/3 litres
Level:
Easy

Nutrition Info

Healthy

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. 

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