Velouté Tomato Soup

1. 1

   ["Peel potato(es) and carrot and cut into very small pieces.

2. 2

   Chop onion, mince garlic.

3. 3

   Rinse very well celery stalks (with leaves) and cut into small pieces.", "Bring a saucepan over high heat and pour the olive oil.

4. 4

   When the olive oil is hot add nutmeg and cumin, stir for abut 20 seconds and add onion, garlic, potatoes, carrot and celery, stir for 1-2' then add tomatoes, tomato paste and sugar.", "Add 3-4 cups water.

5. 5

   Reduce the heat to low and cook for 20'.

6. 6

   Add salt and pepper and oregano.

7. 7

   Cook for 5'.", "Let the soup cool and puree it (for better result use hand blender).

8. 8

   Serve the soup with croutons and a spoonful greek yogurt per serve.", "To make croutons: cut some bread slices into small cubes. Line a bake sheet with a parchment paper, layer the bread cubes, drizzle on olive oil drops and bake for about 5'-8' to 360u00b0 F or 180u00b0 C."]

* Per serving · 4 servings · Values may vary.