A thick and rich vegetable soup
1 small red onion
3 cloves of garlic
3 medium carrots
1 yellow pepper
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
- Cut the vegetables into small pieces and fry them in a pan with oil until the vegetables start to soften.
- 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.
- Remove the bay leaf, add 2 tbsp of natural skyr to the soup and add more seasoning if needed.
- Pour the soup into bowls and add 1 tablespoon of natural skyr in each bowl.