Filter
Reset
Sort ByRelevance
Aini
Pepper soup with eggplant
Paprika soup with tomatoes, aubergines, white cheese cubes and Italian herbs. Served with multigrain pistolets.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 225 ° C or gas oven setting 5.
-
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.
-
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.
-
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.
-
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.
Blogs that might be interesting
-
40 minMain dishfresh tasty snap, leeks, (olive oil, chilled pumpkin pieces, vegetable stock of tablet, basmati rice, lemon, fresh flat parsley,pumpkin preipilav with a yummy cup -
40 minMain dishtomato, zucchini, garlic, traditional olive oil, fresh cod fillet, chilled potato diced pieces, Provencal herb mix,cod and tomato and zucchini from the oven -
20 minMain dishfresh cod fillet, medium sized egg, Japanese breadcrumbs, traditional olive oil, frozen spinach à la crème, frozen garden peas, cucumber, Ketchup, Spelt Bread,homemade fish fingers -
65 minMain dishfrozen kale, smoked bacon cubes, shallot, medium sized egg, semi-skimmed milk, multigrain pancake mix, sunflower oil,kale pancakes with bacon
Nutrition
370Calories
Sodium19% DV450mg
Fat34% DV22g
Protein40% DV20g
Carbs12% DV35g
Fiber4% DV1g
Loved it