Tuna and cranberry soup

Delicious, refreshing and light canned tuna fish soup. There are many vegetables in fish soup, and cranberries not only decorate the soup, but give it a pleasant sourness. Cranberries can be substituted for lingonberries.

Ingredients

• canned tuna (can of 240 g) - 1 pc.
• Persian lentils (1 cup = 250 ml) - 1 cup
• water - 1.5 l
• vegetable oil - 1.5 tbsp.
• chili pepper (pod) - 1 pc.
• garlic (clove) - 1 pc.
• onion - 1 pc.
• carrots - 1 pc.
• celery stalks - 2 pcs.
• potatoes - 2 pcs.
• cranberries - 4 tablespoons
• seasoning for fish - 1 tsp
• 1 bunch of parsley, dill and celery
• bay leaf - 1 pc.
• salt

Directions

1. Boil the lentils according to the instructions until tender. Then we send the lentils to the blender bowl.
2. Let's prepare the vegetables. Peel and cut: potatoes and onions into cubes, carrots - into strips, garlic - in slices, hot peppers and celery - into slices. Boil the potatoes in salted water (1.5 l).
3. In heated vegetable oil (2 tablespoons), fry the garlic and hot pepper until the aroma appears. Then we remove the vegetables, leave the oil.
4. Fry the onion in garlic oil until transparent.
5. Add carrots and sauté vegetables until tender.
6. Fry celery separately in vegetable oil (1 tablespoon), 2-3 minutes.
7. Put boiled potatoes, sautéed and celery into the bowl of a blender for lentils.
8. Add 1-2 tbsp. l. cranberries and grind with a blender.
9. Put the mashed potatoes in a pot with potato broth. Add canned tuna in juice, bay leaf and fish seasoning, salt. Seasoning for fish: coriander, paprika, pepper, ginger, nutmeg, basil.
10. Bring the soup to a boil, add cranberries (2 tablespoons) and chopped greens. Cook for another 1-2 minutes and the soup is ready! Bon Appetit!