Vegetable Stew

For the vegetable stew, cut a cross in the tomatoes and put them in boiling water for one minute. After removing, peel the tomatoes and mix with the vegetable soup.

Puree the whole and in the meantime cook the carrots and Brussels sprouts until soft. Add the bell bell pepper to the tomato sauce and once the carrots and cauliflower are soft, add them too.

Season with salt, pepper and a pinch of oregano.

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