Lunch: Tizza Soup

Ingredients

1 pound/500 g potatoes, peeled and chopped
8 ounces/250 g carrots, peeled
8 ounces/250 g zucchini, chopped
2 artichoke hearts
2 leeks, trimmed and washed
2 small tomatoes, chopped
1 turnip (not rutabaga)
1/2 stalk celery, chopped
1 cube chicken or vegetable bouillon
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Instructions

Put the potatoes, carrots, zucchini, artichoke hearts, leeks, tomatoes, turnip and celery in a large pot. Add the bouillon cube, olive oil and some salt and pepper. Cover with water. Bring to a boil and simmer until all the vegetables are tender, 20 to 30 minutes. Put the mixture through a food mill or blend with an immersion blender. Reheat to serve. Per serving (2 cups per serving): Calories 101; Total Fat 2 grams; Saturated Fat 0 grams; Protein 3 grams; Total Carbohydrate 19 grams; Sugar: 5 grams; Fiber 3 grams; Cholesterol 0 milligrams; Sodium 283 milligrams

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