Bloody Mary soup

Name: Bloody Mary soup
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 2 Onions; 2–3 Garlic cloves; 1 collar (approx. 450 g) Soup Greens; 4-5 Tbsp Olive oil; 2 can(s) (850 ml each) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Tomato paste; 300 ml Vegetable broth; 75 ml Vodka; 2-3 stem(s) Parsley

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 10

2 Onions
2–3 Garlic cloves
1 collar (approx. 450 g) Soup Greens
4-5 Tbsp Olive oil
2 can(s) (850 ml each) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Sweet peppers
2 TABLESPOONS Tomato paste
300 ml Vegetable broth
75 ml Vodka
2-3 stem(s) Parsley

Directions

1
Peel and finely dice the onions. Peel garlic and chop very finely. Peel, clean, wash and finely dice carrots and celery. Leek clean, wash, quarter lengthwise and chop finely.
2
Heat the oil in a pot. Fry the onions, garlic and vegetables in it while turning. Place the tomatoes in a large bowl and mash them coarsely with a blender.
3
Season vegetables with salt, pepper, sugar and paprika. Add tomato paste, stir in and briefly sweat. Deglaze with tomatoes and stock, bring to the boil and simmer for about 5 minutes. Add vodka. Season again with salt, pepper, sugar and paprika.
4
Wash parsley, shake dry and chop finely. Arrange soup in cups and sprinkle with parsley.