Filter
Reset
Sort ByRelevance
Catherine Tobin
Two-color porridge soup
Soup of red peppers with cherry tomatoes and green peppers with garden peas.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the onions. Cut the peppers into pieces and the tomato tomatoes into cubes.
-
Heat 1 tablespoon oil in 2 pans. Spread the onion over the pans and fruit for 5 minutes. Stir frequently.
-
Add 1 red pepper, tomato, 1 vegetable stock tablet and 250 ml water to 1 pan and bring to the boil.
-
Meanwhile, add the green pepper, garden peas, the other vegetable stock tablet and 250 ml of water to the other pan. Bring to boil.
-
Let the soups cook for 10 minutes on low heat. Cut the cherry tomatoes into wedges and cut the spring onion into rings.
-
Remove the pans from the heat and purée both soups with the hand blender. Season with salt and pepper and heat for another 2 minutes.
-
Put the soups each in a measuring cup and at the same time pour them into a plate for a nice separation.
-
Garnish the soup with cherry tomato and spring onions. Yummy! .
Blogs that might be interesting
-
60 minAppetizertofu natural, lime, bunch onions, oil, red curry paste, vegetable stock, coconut milk, lemongrass, fresh (cinnamon) basil,coconut soup with tofu
-
40 minAppetizerolive oil, onion, garlic, tomato cubes, White wine, basil, cod fillet, egg,codballs with tomato sauce
-
20 minLunchpie, wok oil, white almonds, oriental wok vegetables, curry paste, mango, ginger chips, soy sauce, coriander, coconut milk, lime,thai vegetable patty with mango
-
15 minAppetizerEggs, turnip tops, almond shavings, fresh parsley, fresh (garlic) chives, balsamic olive oil dressing, salt, (four seasons) pepper,spring salad with egg and parsley
Nutrition
205Calories
Sodium41% DV980mg
Fat12% DV8g
Protein14% DV7g
Carbs7% DV21g
Fiber32% DV8g
Loved it