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Peggy Oliver
Meal soup of roasted vegetables
Soup of broth, beef balls and grilled vegetables.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cut the onions into pieces. Halve the zucchini in the length and remove the seed lists with a teaspoon. Cut the flesh into pieces of 2 cm.
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Halve the peppers, remove the seeds with a sharp knife and cut the flesh into pieces of 2 cm.
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Mix the cut vegetables with the cherry tomatoes, oil, oregano and vinegar on a baking sheet. Sprinkle with salt and pepper and scoop.
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Roast the vegetables for about 45 minutes in the middle of the oven, shovel every 10 minutes.
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In the meantime, pour the ricotta on another baking sheet covered with parchment paper. Slide under the vegetables in the oven and bake for about 30 minutes.
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Remove the ricotta from the oven and allow to cool for 15 minutes.
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Put the vegetables and ricotta with the bouillon tablets and the water in a large (soup) pan and bring to the boil.
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Remove the pan from the heat and puree with a hand blender. Add the beef soup balls and cook over low heat for 10 minutes.
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In the meantime, finely chop the fresh mint and the ciabatta bread into slices. Divide the soup over the bowls, garnish with the fresh mint and serve with the bread.
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Nutrition
685Calories
Sodium0% DV2.005mg
Fat54% DV35g
Protein56% DV28g
Carbs19% DV58g
Fiber28% DV7g
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