Ahead of time, quarter the vegetables and squeeze out some of the juice.
KnifeCutting board
2
Heat the olive oil in a pot over medium heat.
StovePot
3
Add the onion and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
Stove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4
Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.
Stove
💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
To assemble
5
Add the paprika and stir 1 minute.
6
Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water.
Large pot
💡Start with cold water: the vegetables release their flavor slowly as the water heats up.
7
Bring to a boil over high heat and skim off the foam.
Stove
8
Turn down to medium-low heat and simmer uncovered 30–45 minutes.
Stove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
9
Strain the stock through a fine sieve.
Fine sieve
10
Add the vegetables, stock and tomato paste and bring to a boil.
Stove
11
Turn down the heat and simmer 25 minutes, until the vegetables is completely tender.
Stove
12
Blend with an immersion blender until smooth and creamy.
Stick blender
13
Pass the blended soup through a strainer into a clean pot, for a completely smooth texture.
Fine sievePot
14
Add the sugar, season with salt and black pepper and heat another 5 minutes.
Stove
15
Serve in bowls, topped with the sour cream.
16
Sprinkle the leaves over each bowl.
155calories
4 gprotein
14 gcarbs
9 gfat
● protein 10%● carbs 37%● fat 53%
Per serving, servings (calculated for this version)
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Sweet paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Sweet paprika →
Tomatoes: measured in pieces: one ≈ 150 g · 18 kcal per 100 g · More about Tomatoes →
Tomato paste: measured in tbsp in this recipe: 1 tbsp = 16 g · 109 kcal per 100 g · More about Tomato paste →
Vegetable stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Vegetable stock →
Sugar: measured in tsp in this recipe: 1 tsp = 4.2 g · 387 kcal per 100 g · More about Sugar →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Sour cream: measured in tbsp in this recipe: 1 tbsp = 12 g · 159 kcal per 100 g · More about Sour cream →
🔧 Tools needed (6) · 🍳 One cooking vessel
Stick blender· Also works: Blender (Blend in batches in a blender; more dishes, careful with the heat)· 💡 Workaround, changes the dish: Masher (Coarse texture)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Fine sieve· Also works: Cheesecloth (Cheesecloth over a sieve)· 💡 Workaround, changes the dish: Colander (Lets more through)
By the steps, as the recipe is built now: another version or addition can change the list.
