Text read by Mary Peters


1 leek
2 peppers, red
300 g celery stalks
1 large courgette
2 large tomatoes
1 chilli pepper, dried
1 tbsp tomato purée
1 litre vegetable stock


Preparation time approx. 30 minutes
Cooking time approx. 30 minutes
Total time approx. 1 hour

Slice the leeks, put them in a pot of oil and fry them. Remove the seeds from the pepper and chop the pods, add to the leek. Also chop the celery, add to the pot, stir the vegetables again and again.

Cut the courgettes in half lengthways and then into quarters, slice everything and add to the vegetables. Dice the tomatoes, add to the pot and pour in the vegetable stock, add the dried chilli and cook everything on a low heat for 15 minutes. Finally, stir in the tomato paste and serve on warmed plates. Serve as a starter with a small blob of crème fraîche with herbs or as a main course with bread or baguette.

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