Tomato-paprika soup with spinach-nutcrostini

Name: tomato-paprika soup with spinach-nutcrostini
Total time: 45 min
Yield: 4
Ingredients: 2 Red pepper halved, seed lists removed; 4 tomato halved; 100 milliliters olive oil; 600 milliliters vegetable stock of tablet; 1 small baguette in slanted slices; 150 gram fresh spinach; 75 gram walnut peeled; 1 clove garlic; 50 gram Parmesan cheese grated; 125 milliliters creme fraiche; 1 teaspoon turmeric

Try this delicious tomato-pepper soup with spinach-nutcrostini

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.