Filter
Reset
Sort ByRelevance
MrsC
Pea soup with toasted goat cheese tomato
Pea soup with toasted sandwich of spelled bread with pecans, goat cheese and sundried tomatoes.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ˚C. In the meantime, heat the soup according to the instructions on the packaging.
-
Crumble the goat's cheese, roughly chop the pecans and cut the tomatoes into pieces.
-
Siege the slices of bread with the goat's cheese, pecans and tomato.
-
Put the other slices of bread on top and fry the toasted sandwiches in the middle of the oven for about 10 minutes until they are golden brown and crunchy.
Blogs that might be interesting
-
65 minMain dishsweet potato, olive oil, chilli flakes from the mill, smoked paprika, Quorn Vegetarian Minced, sweet white onion, garlic, cumin, ground coriander, chili sauce, canned tomato pieces, tomato paste, black beans (canned), Cherry tomatoes, Red onion, big red pepper, olive oil, whole wheat tortilla wraps, white long grain rice, iceberg lettuce, avocado, grated cheese, sour cream, salt, pepper,quorn minced, sweet potato and black bean burrito -
60 minMain dishDutch white asparagus, sweet potatoes, sour cream, grated cheese, grillham,asparagus dish with sweet potato crust -
20 minMain dishsticking potato, unsalted butter, sliced leek, chicken broth from tablet, fresh cream, smoked chicken strips,Creamy leek soup -
30 minMain disholive oil, lean bacon, chicken fillet, mild paprika, spicy paprika powder, large onion, Red pepper, yellow bell pepper, tomato paste, fresh thyme leaves, chicken bouillon,chicken goulash
Nutrition
475Calories
Sodium0% DV1.000mg
Fat35% DV23g
Protein40% DV20g
Carbs14% DV41g
Fiber16% DV4g
Loved it