Spicy tomato soup with veggies!

I don’t know about you but in my country, it is still very cold and partially snowing and I am sooo freezing ! Yesterday evening the thermometer showed 4 degrees Celsius in the center of Athens – where it is warmer than its surroundings...

So, I figured the weather is perfect for a hot spicy soup, with vegetables, whichever I had handy in my balcony (there is no reason to overload fridge these days)!

Ingredients: 25-30 baby tomatoes melted in blender, 5 bio carrots chopped, 1 zucchini chopped, 2 small green peppers chopped, ½ red pepper chopped, ½ celery root chopped, 5 spring onions chopped, 1 regular white onion chopped, ¾ of a cup small pasta (I used a star like version), ½ spicy pepper (the aim is to remove after the food is cooked but still can’t find it!), a pinch of turmeric, a pinch of red pepper flakes, salt (I use a little these days and mostly Himalayan) and pepper and just 1 tbsp of extra virgin olive oil. Optional in serving a very good gruyere in flakes or parmesan

You warm water in a big pot in high fire. First put the ingredients that need more time to cook, such as carrots and celery root. Then put peppers, zucchini, onions, spring onions. You toss, throughout the process. Add water (or vegetables broth) if needed so as to cover vegetables plus 1-2cm. Then you add the tomato juice. All of the above lasts about 15’ depending on the size of veggies and your preference on their vividness. I prefer them to be crunchy. Lastly, we add the small pasta for about 8’ in medium fire, as well as turmeric, salt, pepper and olive oil. Again, don't forget to toss. Also, soup’s water in the end should cover the ingredients because pasta has the tendency to absorb liquids.

Of course, you can use whichever vegetables you prefer and have available. You can also add beans as well as ginger or even sweet potato!

When serving you can sprinkle some gruyere flakes.

I can’t stop eating it!

Enjoy!