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.
