Filter
Reset
Sort ByRelevance
An
Summery meal soup with garlic bread
Try this summer meal soup with garlic bread
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the bottom half of the asparagus and cut off the woody ends.
-
Cut the asparagus into pieces of about 4 cm.
-
Cut the removed carrots into pieces of about 2 cm.
-
Rinse the white beans in a colander under the cold tap and let them drain.
-
Halve the Turkish bread and cut the halves horizontally in half.
-
Put the garlic and spices in a bowl and stir in the oil.
-
Brush the bread with the seasoned garlic oil and leave to soak.
-
Preheat the oven to 200 ° C.
-
Put the Turkish bread on the oven rack and let it cook golden brown in 10 minutes.
-
Cut each piece into four points and place them on a flat dish.
-
Meanwhile, place 1.5 liters of water in a large pan with the bouillon tablets to boil.
-
Let the asparagus and carrots boil for about 8 minutes.
-
Add the beans and the cubes of tomato and simmer for about 5 minutes.
-
Season the soup with salt and pepper.
-
Serve with the bread and if desired place grated cheese on the table.
Blogs that might be interesting
-
20 minAppetizeroysters, fresh ginger root, limes, fresh coriander, cayenne pepper, ice cubes,oysters with ginger vinaigrette
-
45 minAppetizerparsnip, crumbly potato, peanut oil, unsalted butter, mushroom melange, unsalted butter, sweetbread from the butcher, medium sized egg, Japanese breadcrumbs, olive oil with truffle flavor, rucolacress,crispy sweetbread with parsnip and mushroom gravy
-
10 minLunchcelery, Red pepper, yellow bell pepper, fennel bulb, authentic grilled roast beef, arugula, blue cheese, sea salt and black pepper, capers, lemon, shoot extra virgin olive oil,authentic roast beef carpaccio
-
65 minAppetizerroot, unsalted butter, fresh thyme, Red wine vinegar, liquid honey, salt, fresh puff pastry,rachel khoo's tarte tatin with carrot
Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
Loved it