Leftover vegetable soup

Leftover vegetable soup

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50 Min.


Serves 4
2 medium-sized celeriac
1 carrot
2 red pepper
1 green pepper
1 onion
4 potatoes
5-6 cloves of garlic
10 sprigs of basil
3 ripe tomatoes
250ml olive oil
2 dried hot peppers
1.5 l water
Salt and black pepper


Peel the celeriac and it into large pieces along with the stalks.

Wash the carrots, red pepper, green pepper, onion, potatoes and garlic and chop into large pieces.

Mince the parsley and basil together with the stems.

Peel and dice the tomatoes. Add the chopped tomatoes to the other vegetables.

Season the vegetable mix with 100 ml olive oil, salt and freshly ground black pepper and arrange on a baking sheet.

Bake the vegetables in a wood oven at a medium heat for about 10 minutes until they are soft and develop some colour. Check the vegetables occasionally stir and turn the sheet as necessary.

Put the remaining oil in a soup pot and heat. Add the baked vegetables and dried hot pepper and stir for 2 minutes. Add the water and cook for 30-35 minutes until the vegetables are well done.

Blend the cooked vegetables in a blender. Add water as necessary.