Sebze Çorbası — Turkish Vegetable Soup

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 1 celery stick, diced
• 2 medium potatoes, peeled and diced
• 1 courgette, diced
• 100g green beans, chopped
• 1 tbsp Turkish tomato paste (domates salçası) or tomato purée
• 1 x 400g tin chopped tomatoes
• 1.2 litres vegetable stock
• 1 tsp dried mint
• Salt and black pepper to taste
• Small handful fresh flat-leaf parsley, chopped
• Lemon wedges, to serve

Method

1. Heat the oil in a large pan over a medium heat. Cook the onion, carrots and celery for 6 minutes.

2. Stir in the tomato paste for 1 minute, then add the potatoes, courgette, green beans, tomatoes, stock and dried mint.

3. Bring to the boil, then simmer for 20 minutes until all the vegetables are tender.

4. Season to taste, stir in the parsley and serve with lemon wedges and bread.