• Preparation time: 30 minutes
  • Cooking time: 1 hour
  • Makes 4-5 main-course servings.


  • 1 (very) large carrot, diced
  • 1 large zucchini (courgette), or 2 smaller ones
  • This soup can also be made with eggplant (aubergine) instead of zucchini.
  • If so: add 1/2 teaspoon of ground cinnamon and 1 teaspoon of gyros spice/herb mix to the list
  • 1.5 liter broth
  • Use vegetable or chicken broth
  • Use "low salt" broth if your supermarket carries it
  • In a pinch, use powdered broth or cubes
  • 2 onions, minced
  • 1 leek, top of the green part discarded, washed, sliced into thin rings
  • 500 grams (1 lb) peeled tomatoes, diced
  • 3 medium size potatoes, diced
  • 2 tablespoons olive oil
  • 1 teaspoon thyme
  • 1 teaspoon paprika powder
  • 1 small bunch of fresh parsley, finely chopped
  • Olive oil


  • Large pot
  • Food processor / blender that can be used with liquids, or a hendheld blender (immersion mixer)


  • In the large pot, heat some olive oil and slowly sweat the onions, carrot, and leek
  • Add the garlic and paprika powder and stir in
  • After several minutes, add the tomatoes and let stew for several minutes more
  • Add the potatoes, broth, pepper, thyme, and some salt
  • If using eggplant instead of zucchini, dice and add it now.
  • Slowly simmer for 30 minutes
  • Use food processor or blender, to get a smooth consistency
  • Wash and dice the zucchini, and add to the soup
  • Let simmer for another 15 minutes
  • Season with salt and/or pepper


  • Just before serving, sprinkle some parsley on top of each bowl of soup
  • Serve with garlic bread or toasted bread with broiled cheese

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©1983-2016 F. Dörenberg, unless stated otherwise. All rights reserved worldwide. No part of this publication may be used without permission from the author.