Filter
Reset
Sort ByRelevance
Cyndee S.
Tomato-paprika soup with spinach-nutcrostini
Try this delicious tomato-pepper soup with spinach-nutcrostini
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C. Place the peppers and tomatoes with the convex side up on the baking sheet.
-
Brush them with olive oil. Put them in the oven for 25-30 minutes until the leaves of the pepper turn dark and the tomatoes are soft.
-
Put the peppers in a plastic bag, seal them and let rest for 5 minutes. Then remove the sheet.
-
Puree the peppers and tomatoes with a little stock. (This can be done a day in advance).
-
Heat the vegetable puree with the rest of the stock.
-
Roast the slices of baguette. Chop the spinach, walnuts and garlic.
-
Add the cheese, salt and pepper and add the oil while stirring in a stream.
-
Mix the crème fraîche with the turmeric.
-
Serve the soup with the crème fraîche and the baguette, covered with the spinach nut tapenade.
Blogs that might be interesting
-
30 minLunchsweet potato, root, paprika, garlic, cardamom powder, turmeric, cinnamon powder, cayenne pepper, vegetable stock, pumpkin seeds, Sesame seed, honey, cottage cheese, lime, Red pepper,sweet-potato soup with pumpkin seeds and sesame
-
15 minAppetizersemi-skimmed milk, smoked Norwegian salmon, cucumber, meat tomato, spring / forest onion, low-fat yogurt, chicken bouillon, salt and freshly ground pepper,cucumber-salmon soup with spring onion
-
35 minAppetizerchicken breast, lime, mayonnaise, Tabasco, fresh basil, arugula, fresh coriander,cold chicken with lime mayo
-
20 minSmall dishzucchini, winter carrot, smoked chicken fillet, creme fraiche, egg, chives, thyme,mousse of smoked chicken in a vegetable jacket
Nutrition
665Calories
Sodium0% DV0g
Fat83% DV54g
Protein30% DV15g
Carbs9% DV28g
Fiber0% DV0g
Loved it