Tomato and vegetable soup

Ingredients

• 1.1 kg tomatoes
• 1 large carrot
• 1 large turnip
• 1 large onion
• 850 ml water
• 85 g vegan butter
• 1 tablespoon tapioca
• 2 teaspoons salt
• 1 dozen peppercorns

Missing an ingredient?

• What to use instead of onion
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• What to use instead of black pepper
• What to use instead of tomatoes
• What to use instead of carrots

Instructions

1. Slice the carrot, turnip and onion and fry them for a few minutes with two thirds of the vegan butter in a pot. Add the water, peppercorns and 1 teaspoon of salt and bring to a gentle simmer.
2. Meanwhile, scald the tomatoes (boiling water over them, then cold water), peel them, cut them into quarters and stew them in another pot with the rest of the vegan butter and the other teaspoon of salt, for about 20 minutes.
3. Add the stewed tomatoes to the pot of vegetables and cook everything together for an hour, until very tender.
4. Strain it, return it to the pot and, when it boils, add the tapioca. Simmer gently for half an hour more and serve, straining it again if you like.

Nutrition facts

Approximate, per serving (about 358 g). Calculated with data from USDA FoodData Central.