Although the weather is getting warmer, I’m still a huge fan of soups! Since the season for fresh vegetables is still nowhere near, I try to use the ones that are available throughout the year. In order to make the soup more intense, I enriched it with tomato passata and mushrooms. I encourage you to go for home-made passata. Do you use the summer to prepare preserves in jars for the rest of the year?
I chopped the onion and slightly fried it on hot clarified butter. After a short time, I added sliced mushrooms. In the meantime, I peeled and cubed the rest of the vegetables. I put all the ingredients and spices into a pot, covered them with water and boiled until the vegetables were tender.