| Cook Time | 60 minutes |
| Servings |
Ingredients
- 1 piece Onion
- 1 piece Carrot
- 2 pieces Celery root
- 1 piece Zucchini
- 200 gram Bean white, canned
- 2 pieces Tomato
- Salt to taste
- Black pepper to taste
- Peppers red hot to taste
- 1/3 teaspoon Curry
- 1,2 liters Water
- 0,5 bunch Greens dill, parsley
- 2 cloves Garlic mid size
Ingredients
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Instructions
- Cut the onion and celery, grate the carrots.
- In a saucepan, heat a little vegetable oil, add the vegetables and, stirring constantly, fry until the vegetables are soft.
- Dice the zucchini.
- Add it to the pan and continue roasting, don't forget to stir.
- Season with salt, red and black pepper, add the curry and mix.
- Add tomatoes cut into small pieces (if desired, remove the skin) and beans (pre-drain the liquid from the jar). Stir.
- Pour in the water (the amount is adjustable at will), bring the soup to a boil.
- Add the chopped herbs and minced garlic. Stir and remove the pan from the heat.
- Enjoy your meal!
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