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Soup

List of Ingredients




1 1/2 cups diced potatoes,
carrots, sayote
a pinch of coriander leaves or parsley
laurel leaves
a pinch of black pepper
a pinch of sea salt
2 tablespoons sunflower oil
3 cups water or vegetable stock (see below)
2 medium-sized tomatoes, finely sliced


Recipe



1. Heat two tablespoons sunflower oil in a saucepan. Put in two laurel leaves.
2. Stir in sliced tomatoes. Add 1 1/2 cups diced vegetables. Stir until vegetables are covered with oil.
3. Add three cups of water or vegetable stock.
4. Cover and cook over medium heat until vegetables are cooked. Be careful not to overcook. Season with salt and pepper. Serve clear or creamed.
5. To cream, purée the mixture and add two tablespoons of whip cream. Add coriander or parsley before serving. May be served with croutons (fried crisp bread cubes