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Categories:
white onion roma tomatoes carrots celery bell pepper olive oil basil marjoram flat leaf parsley vegetable stock bay leaf egg Bread
Viewed: 33 - Published at: 9 years agoIngredients
- 70 grams white onion, diced
- 120 grams roma tomatoes, diced
- 120 grams carrots, diced
- 70 grams celery, diced
- 100 grams bell pepper, diced
- 30 milliliters olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1 tablespoon fresh flat leaf parsley, roughly chopped
- 150 milliliters vegetable stock
- 2 pieces bay leaf
- 1 piece Fried egg for serving
- 1 piece Bread (guten-free optional) for serving
Method
- Heat olive oil in a stock pot.
- Add onions, tomatoes, carrots, celery and bell pepper. Sautee for 3-5 minutes.
- Add vegetable stock, basil and marjoram. Simmer for 15-20 minutes.
- Put bread slices in serving bowls and top with fried egg.
- Ladle soup over the bread.
