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INGREDIENTS
3 medium tomato
1 medium onion
10 gr mint
1 L hot water
1 medium carrot
3 springs of parsley
2 gr salt
1 gr black pepper
15 ml olive oil
30 gr tomato paste
60 gr flour
200 ml milk
3 springs of celery stalk
Heat olive oil in a pot. Chop onion in the form of large rings, carrot in the form of julienne. Slice celery stalks and add them into the pot. Peel tomatoes and cut them into small cubes and roast them together for about 10 minutes. After the vegetables are roasted, add tomato paste and mix well. Next; Add flour and roast the tomato paste with flour. Pour hot water on it. Sprinkle salt and black pepper on it. Pour milk to the pot. Boil the soup by mixing with a mixer for about 10 minutes. According to desire; strain the cooked soup and serve hot.