A thick and rich vegetable soup

1 small red onion

3 cloves of garlic

3 medium carrots

1 yellow pepper

1 zucchini

Oil for cooking

1 can (400 ml) chopped tomatoes

Salt and pepper to taste

1 tsp dried oregano

1 tsp paprika

1 bay leaf

800 ml chicken stock

1 pot of natural skyr 

 

Method:

  1. Cut the vegetables into small pieces and fry them in a pan with oil until the vegetables start to soften.
  2. Add the tomatoes and chicken stock. Bring to a boil. Season the soup to taste. Add the bay leaf to the soup and simmer for 15 min.
  3. Remove the bay leaf, add 2 tbsp of natural skyr to the soup and add more seasoning if needed. 
  4. Pour the soup into bowls and add 1 tablespoon of natural skyr in each bowl.