Tomato soup with vegetables

Description

To be honest, and prescription no. Just today I saw in the supermarket the Brussels cabbage. And she was so fresh, so soft that I couldn't resist... immediately bought it. And saw a six-pack "Tomatoes crushed with Basil", 260, Too, could not resist. Went home to make soup. I was cooked before the broth made of lean pork. Gathered all the vegetables I can find in the fridge and did the soup.

Ingredients

Brussels sprouts

200 g
Carrots

0.5 piece
Celery root

30 g
The Apium graveolens Dulce

2 piece
Potatoes

200 g
Leeks
Garlic

1 tooth
Seasoning

1 pack
Green peas

3 Tbsp
Greens
Sour cream

2 Tbsp
Broth

2.5 l

Cooking

To prepare the products. Peel the vegetables, carrots and celery and chop sticks, chop the leeks, celery stalks cut into thin slices. Cabbage to wash.

Heat a few tbsp oil, add the carrots selderey, sauté 2 minutes

Then add the leeks and petiolar celery, simmer 3 minutes,

Add the chopped tomatoes and

And simmer for 5 minutes.

In boiling broth pour the cabbage (larger heads I cut in half), bring to boil, cook on low heat for 5 minutes,

Add potatoes cut into cubes, bring to boil and cook for another 5 minutes.

Add browned vegetables, peas,

Add the mint and season with salt.

Add a couple of lavrusik and to cook on weak fire to readiness of vegetables. Garlic chop, add to the soup, turn off the heat, cover and infuse for 10-15 minutes.

Then remove the Bay leaf, soup pour into bowls, sprinkle with herbs, add lemon slices and sour cream to taste. Turned out, surprisingly, very tasty!!!

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