Ingredients
500 g tomatoes
250 g onion
100 g peppers
3 tbsp (30 ml) sunflower oil
400 g potatoes
salt
cumin
pepper
paprika
500 ml meat broth
250 g mushrooms
2 sprigs parsley
Method
Peel the tomatoes, remove the seed part and cut into quarters. Onions and peppers are cut and fry in the oil at 600 W for 3 minutes. Add the diced potatoes and spices, pour broth and keep eight minutes at the same power. Add tomato and mushroom and held for 3 minutes. Soup sprinkled with chopped parsley and serve.
Containers:
Difficulty
Easy
Tested
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