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Pepper soup with eggplant
Paprika soup with tomatoes, aubergines, white cheese cubes and Italian herbs. Served with multigrain pistolets.
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Ingredients
Directions
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Preheat the oven to 225 ° C or gas oven setting 5.
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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.
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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.
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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.
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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.
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Nutrition
370Calories
Sodium19% DV450mg
Fat34% DV22g
Protein40% DV20g
Carbs12% DV35g
Fiber4% DV1g
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