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Pepper soup with eggplant
 
 
4 ServingsPTM30 min

Pepper soup with eggplant


Paprika soup with tomatoes, aubergines, white cheese cubes and Italian herbs. Served with multigrain pistolets.

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Directions

  1. Preheat the oven to 225 ° C or gas oven setting 5.
  2. Clean the aubergines, cut into long strips and place on the baking sheet. Drizzle with salt and oil. Roast the aubergines for about 15 minutes.
  3. Heat the rest of the oil in a soup pot. Fry the herbs and half of the peppers for about 1 min. Add the sifted tomatoes and puree the whole. Add the bouillon tablets and the water. Let the soup boil gently.
  4. Cut the rest of the peppers into cubes. Cut the aubergine bars into cubes. Stir the vegetable cubes through the soup. Season the soup spicy with pepper and salt.
  5. Crumble the cheese cubes. Melt half of the cheese in the soup. Serve the soup in large bowls with the pistolets. Sprinkle the rest of the cheese over it.


Nutrition

370Calories
Sodium19% DV450mg
Fat34% DV22g
Protein40% DV20g
Carbs12% DV35g
Fiber4% DV1g

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