Ingredients:
- 1 (very) large carrot, diced
- 1 large zucchini (courgette), or 2 smaller ones
- 1½ liter broth from cubes
- 1 tablespoon minced garlic
- 2 onions, minced
- 1 leek, sliced into thin rings
- 500 grams peeled tomatoes, diced
- 3 medium size potatoes, diced
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon paprika powder
- salt and freshly ground pepper
- freshly minced parsley
- Frank has also substituted eggplant (aubergine) for the zucchini. If doing so, make sure all the eggplant is passed through the food processor (see below).
- When using eggplant, add ½ teaspoon of cinnamon, and 1 teaspoon of gyros spice/herb mix.
- in a large, thick bottom pot, heat the oil and slowly sweat the onions, carrot, and leek
- mix in the garlic and paprika powder
- after several minutes, add the tomatoes and let stew for several minutes more
- add the potatoes, broth, pepper, thyme, and some salt
- bring to a boil with lid on the top
- reduce heat to a slow boil, and let stew for 30 minutes
- in food processor or blender, turn some/all/most of the stew into a smooth soup
- wash and dice the eggplant (do not peel), and add to the soup
- on low heat, let stew for another 15 minutes
- season with salt and/or pepper
- sprinkle the parsley on top
- serve with garlic bread or toasted bread with broiled cheese
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