Ingredients (4 portions):

• 200 g potatoes
• 100 g carrots
• 50 g celery stalks
• 50 g leek
• ½ red pepper
• 1 onion
• 2 cloves of garlic
• 100 g peas
• 1 tbsp tomato purée
• 1 litre vegetable stock
• 2 tbsp butter
• salt, pepper

Preparation:
Peel and cook the potatoes. Peel the celery and carrots. Peel and finely dice the onion and garlic and fry in butter. Dice the carrots, celery and leek. Then add to the garlic and onion.
Briefly sauté the vegetables with the tomato purée, pour in the vegetable stock and simmer for approx. 15 minutes. Add the soft-boiled potatoes to the vegetables, add a little water and puree. Simmer the soup for approx. 10 minutes and add the diced peppers and peas before serving. Simmer for a further 4 minutes. Finally, flavour with the spices.

Tips:

• Depending on the season, any vegetables can be used.
• Spices such as cinnamon, ginger, cloves, nutmeg and cardamom provide culinary variety.