Soup Mix
I got this recipe in the spring from Leila and I couldn't wait to put it into practice, it contains exactly what I put most often in soups, lovage, celery leaves, tomatoes... only the original recipe called for 1/2 tablespoon of preservative and 2 handfuls of coarse salt... so I went straight to the store and bought a packet of preservative and saw on the contents that it's sodium benzoate (E211). I quickly Googled it and was horrified to read that it causes asthma and hives in children, that it impedes IQ development in childhood and that any E in large quantities is carcinogenic... so I passed on the preservative and decided to put my mixture in the freezer, as it's safer and healthier. If you still decide to add the salt and preservative you can store the mixture in sealed jars, in a cool place.
Ingredients
1kg tomatoes
1kg bell peppers
1 bunch celery (leaves)
2 bunches parsley
1 bunch lovage
How to prepare soup mix
- Clean the bell peppers of stems, cores and seeds. To clean them more easily of seeds I pass them under a jet of water.
- Score the tomatoes with an X on one side and blanch them for 1 minute. When they cool down, peel them.
- Put the peppers in the food processor and blend until finely chopped. Put them in a large bowl.
- Then blend the tomatoes and put them over the peppers.
- Put the herbs in the food processor and chop them as well. Put them in the bowl over the rest of the ingredients and mix well.
* if you don't have a food processor, pass the vegetables through a meat grinder, and chop the herbs by hand. - Put the mixture in small disposable cups or other containers you want, cover them with plastic wrap and put them in the freezer.
Preparing the soup mix
Portioning for the freezer