Tizza (Veggie Puree) Soup

By Jan_C

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

Details

Servings 1
Adapted from cookingchanneltv.com

Preparation

Step 1

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.