Pepper soup with eggplant

Name: pepper soup with eggplant
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 eggplant about 500 g; 3 el traditional olive oil; 50 g frozen Italian herbs; 465 g roasted red peppers in pot; 500 g sifted tomatoes in a pack; 2 vegetable stock; 200 ml water; 200 g white cheese cubes; 4 multigrain refill pipet

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

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.

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Nutrition

370Calories

Sodium19% DV450mg

Fat34% DV22g

Protein40% DV20g

Carbs12% DV35g

Fiber4% DV1g

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