Vegetarian ragout soup

Ingredients

• 3/8 head Kale, finely chopped
• 2 pcs Carrots, peeled and sliced
• 1 pcs Large red onion, diced
• 1 clove Garlic, minced
• 2 tbsp Pomodoro passato, bio
• 600 ml Water
• 3 tbsp Olive oil
• 1 pcs Spring onions, chopped
• 2 tbsp Parsley, fresh, chopped
• 1/2 tsp Salt, fresh ground
• 1/2 tsp Sweet red paprika powder

Method

1. Heat 3 tablespoons olive oil in a sauté pan.
2. Add the kale and carrot first and cook them for 8 minutes, then add the rest of the vegetables except spring onion.
3. After cooking the vegetables for 5 minutes more, stir in tomato paste, then add water.
4. Bring the soup to a boil, add parsley and then let cook until flavours enhance, about 10 minutes more.
5. Season with salt and pepper as taste and turn off heat.
6. Cover and let sit to rest for a few minutes before serving.
7. Serve the soup decorated with the chopped spring onion.