Name: Italian tomato soup
Prep time: 60
Cook time: 60
Total time: 60
Yield: 4
Ingredients: 500 g JOYN tomaten; 1/2 Winter carrot; 2 stalks Leeks; 5 leaves Fresh basil; 5 sprigs Fresh parsley; 3 cloves Garlic; 1 Shallot; 1/2 l Vegetable stock; 3 sprigs Fresh thyme; 2 leaves Bay leaves; 1 pinch Black pepper; 1 pinch Fine sea salt; 1 tbsp Olive oil

PREPARATION
1. Cut the Looye JOYN tomatoes into cubes.
2. Rinse the vegetables and chop into small pieces.
3. Peel and finely chop the shallots. Peel and finely chop the garlic.
4. Heat the vegetable stock.
METHOD
1. Heat the olive oil in a large soup pan. Gently fry the shallots and garlic. Next, add the vegetables to the pan. When they are heated through, add the stock and the Looye JOYN tomato cubes.
2. Tie thyme, rosemary and bay leaf together with a string (this makes it easier to remove the herbs after cooking) and add them to the vegetable stock.
3. Bring to the boil and simmer for about an hour. Keep a close eye on the pan and keep stirring regularly. Remove the herbs and puree the vegetables with a hand blender until smooth. Season the soup to taste with salt and pepper.

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PREPARATION

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