Summer Vegetable and Garden Tomato Soup

Ingredients

• 2 tbsp olive oil (for sautéing the vegetables)
• 1 onion (finely chopped)
• 2 stalks celery stalks or celeriac (celery stalks sliced, or approximately 100 g celeriac, diced)
• 2 carrots (cut into rounds or diced)
• 1 red bell pepper (diced)
• salt (to taste; add some at the beginning, over the sautéed vegetables)
• 4 potatoes (peeled and diced)
• 1.5 L water (enough to cover the potatoes and, later, the zucchini and green beans)
• 2 zucchini (diced or cut into half-moons)
• 300 g green beans (trimmed and broken into pieces)
• 800 g tomatoes (grated; approximately one large bowlful)
• black pepper (to taste)
• 1 handful fresh lovage (chopped and added at the end)

Steps

1. 1

   Prepare all the vegetables. Chop the onion, slice the celery, cut the carrots and red bell pepper, peel and dice the potatoes, then prepare the zucchini and green beans. Grate the tomatoes into a large bowl and chop the lovage.

2. 2

   Heat the olive oil in a large pot over medium heat. Add the onion, celery, carrots, and red bell pepper.

3. 3

   Sprinkle some of the salt over the vegetables in the pot and sauté for approximately 5-7 minutes, stirring occasionally, until softened and the onion becomes translucent. The salt helps the vegetables release their water more quickly.

4. 4

   Add the diced potatoes and pour in enough water to cover them while leaving enough liquid for the zucchini and green beans. Stir and bring the soup to a boil.

5. 5

   Boil over medium heat for approximately 10-15 minutes, until the potatoes are half-cooked but still hold their shape.

6. 6

   Add the zucchini and green beans. These vegetables cook more quickly than the potatoes, so they are added after the potatoes have partially softened.

7. 7

   Continue boiling for approximately 10-15 minutes, until all the vegetables are tender but not falling apart. If necessary, adjust the heat to maintain a gentle simmer.

8. 8

   Add the grated tomatoes. Do not add any more water; the soup should remain rich in tomatoes and vegetables, with a concentrated taste of summer.

9. 9

   Continue boiling the soup for another 5-10 minutes, just long enough for the flavors to meld and the tomatoes to cook. Taste and adjust the salt and pepper.

10. 10

    Turn off the heat and add the chopped lovage. Stir, cover the pot, and let the soup stand for a few minutes so the lovage aroma can spread.

11. 11

    Serve the soup hot or thoroughly chilled in the refrigerator. It is recommended with a piece of fresh bread and red onion on the side.

Notes

The source does not provide exact quantities; the quantities above are estimates for approximately 6 servings. The soup can be eaten cold, straight from the refrigerator, and is suitable for a summer meal. Serve with fresh bread and red onion as accompaniments.

Nutrition per serving

• soup
• soup
• main course
• vegetarian
• vegan
• dairy-free
• summer
• Romanian cuisine