Filter
Reset
Sort ByRelevance
D miles
Paprika soup with cauliflower tabouleh
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the tomatoes in four and remove the seeds. Cut the flesh into tiny blocks. Cut the top layer of the florets of the cauliflower with a large sharp knife at 3-4 mm. Put these grains in a bowl and scoop the tomato cubes with the finely chopped oregano and finely chopped parsley. Drizzle with lemon juice and 1 tablespoon of olive oil and add some salt and pepper. Let the tabouleh stand for a moment.
-
In the meantime, cut the onion and cut the peppers into cubes. Heat 1 tablespoon of olive oil in a soup pot and fry the onion and paprika for 2-3 minutes on a low heat. Sprinkle with paprika and add the stock. Cook everything gently in 10 minutes.
-
Puree everything into a smoothly tied soup. If necessary, add some salt and freshly ground pepper. Serve the soup with a large spoonful of tabouleh in the middle. Tasty with fresh cheese sticks.
Blogs that might be interesting
-
25 minLunchonion, (olive oil, garlic, Cherry tomatoes, salt, Tabasco, skimmed lamb shank patties, pepper, pita bread, rocket lettuce melange,pita bread with lamb and tomato relish
-
15 minLunchmango, orange juice, olive oil, cucumber, shallot, garlic, Red pepper, fresh basil, ice Cube,mangogazpacho
-
10 minLunchcucumber, feta, black olives without pit, tzatziki, oregano, slices of white bread,toasted white bread with feta-tzatziki
-
30 minLuncholive oil, Red pepper, garlic, tenderloin, dried oregano, cumin powder (djinten), orange juice, Tabasco, iceberg lettuce, Taco, sour cream, Red onion,tacos with spicy pork tenderloin
Nutrition
130Calories
Fat12% DV8g
Protein6% DV3g
Carbs3% DV9g
Loved it