3 basic tomatoes cut into quarters
2 peeled and chopped carrots into large pieces
1 peeled onion
1 cube of skimmed broth (chicken or fish)
Fresh chopped parsley to add once cooking is finished (optional)
1 peeled shallot
2 peeled fresh garlic cloves (optional)
Put everything in the blender with 50 cl of water, on the Velouté program.
Put everything in a saucepan with a little water, let it simmer… then cover the vegetables with water without exceeding, simmer and then puree.
This is where the interest of a heating blender comes in handy when making soups 3 or 4 times a week.
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