Tizza Soup
Tizza Soup
- Level: Easy
- Yield: About 3 quarts/3 litres
-
- Nutritional Analysis
- Per Serving
- Calories
- 101
- Total Fat
- 2 grams
- Sodium
- 283 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 3 grams
- Protein
- 3 grams
- Sugar
- 5 grams
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Level: Easy
- Yield: About 3 quarts/3 litres
-
- Nutritional Analysis
- Per Serving
- Calories
- 101
- Total Fat
- 2 grams
- Sodium
- 283 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 3 grams
- Protein
- 3 grams
- Sugar
- 5 grams
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
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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osimeth
This recipe is not only healthy, it's delicious! We make it often and will serve always with a good baguette and mozzarella cheese! Occasionally, we serve with a rotisserie chicken as well. Highly recommend!
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