Recipe courtesy of Laura Calder

Tizza Soup

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: About 3 quarts/3 litres
  • Nutrition Info
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1 pound/500 g potatoes, peeled and chopped

8 ounces/250 g carrots, peeled 

8 ounces/250 g zucchini, chopped

2 artichoke hearts

2 leeks, trimmed and washed

2 small tomatoes, chopped

1 turnip (not rutabaga)

1/2 stalk celery, chopped

1 cube chicken or vegetable bouillon

1 tablespoon olive oil

Kosher salt and freshly ground black pepper


  1. Put the potatoes, carrots, zucchini, artichoke hearts, leeks, tomatoes, turnip and celery in a large pot. Add the bouillon cube, olive oil and some salt and pepper. Cover with water. Bring to a boil and simmer until all the vegetables are tender, 20 to 30 minutes. Put the mixture through a food mill or blend with an immersion blender. Reheat to serve.