In these cold =days, there is nothing better than having a nice, delicate, hot soup while you are warming up your house with the oven and preparing new delicious recipes. I love cuddling in my cozy blanket and drinking a cup of soup while watching my favorite show. But what I love the most of all is cooking. I can spend hours upon hours testing new recipes and experimenting in order to create the perfect warming and delicious recipe.
I’ve experimented a lot with soups so I have one special recipe for you today. My personal favorite recipe for soup is a brilliant creation of my mum’s, and I’ve never really succeeded making it taste exactly the same way. But I have the recipe now with me and I’m going to share it with you, and hopefully you will gain more success with it.
The most important thing you need to know about this soup is that it uses a lot of tomatoes, so if you are not a fan of tomatoes, you should think about something else for dinner. Here is my recipe–my mum’s, I mean:
Autumn Tomato Soup
2 small carrots, chopped
2 small potatoes, chopped
1 onion, chopped finely
Salt and sugar, to taste
Pasta (optional)
3 or 4 tomatoes, chopped
Chopped parsley, for garnish
1. Preheat your pan to a medium degree and add olive oil. Add the finely chopped onion to the pan and stir until it becomes slightly transparent.
2. Add the carrots and put a bit more oil if needed, but try not to overdose. After two minutes, you should be ready to pour the water in the pan. You can either preheat it in a separate bowl in the microwave before pouring it in the pan or just pour lukewarm water – it’s your choice.
3. Add salt and sugar, and the chopped tomatoes. Boil for about 20 minutes on medium to low degree. You can add pasta, if you like. Without it, the soup will have a garden-fresh taste, and with it will be a bit more hearty. Serve with parsley on top in a small round bowl.
More comforting soups: GF Vegan Gumbo
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Photo: Veronika Adriane
