Tomato-paprika soup with spinach-nutcrostini
Try this delicious tomato-pepper soup with spinach-nutcrostini
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.
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