1 quart (or as needed) vegetable or veg*n "chicken" or "beef" stock
2 pounds overripe tomatoes
1 small green bell pepper
1 small red bell pepper
1 small leek
1 large parsnip
1 small turnip
2 sticks celery, with leaves
1 Granny Smith apple
2 tablespoons olive oil
Seasonings, to taste
1) Core or seed and chop vegetables roughly. Sauté onion, celery, leek and both types of pepper until they start to collapse.
2) Add remaining vegetables to soup pot and add about HALF the broth. Cover soup pot and bring to boil; reduce heat and simmer about 20 minutes, stirring occasionally to make sure things don't stick. When all the vegetables are tender, you can either allow it to cool or go to the next step. I let mine stand overnight because it was very late when I got this far.
3) Puree the soup with an immersion blender. This is where you may need to add the second half of the broth. Thin the soup to desired consistency...either leave as a thick puree or thin down to soup. Check the seasoning, season to taste. What you add in this step depends on the amount of salt and other flavours in your stock.
Source of recipe: I needed to use up a bunch of tomatoes and veggies, and decided to throw in a Granny Smith apple to see what happened. It worked! It's a satisfying soup that you can season to your taste.