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
-
20 minAppetizerbutter, onion, leeks, garlic, flour, meat broth from tablet, baguette, bread, mature cheese,quick onion leek soup with cheese
-
15 minAppetizerhalf-to-half-chopped, taco herbs, ground cinnamon, meat tomato, baking flour tortilla, avocado, fresh coriander,tortilla horns with spicy mince
-
30 minAppetizerradish, radish, mustard, extra virgin olive oil, walnut oil, White wine vinegar, liquid honey, salted macadamia nuts, baking bacon,spicy rettich salad
-
20 minAppetizerciabatta, Spinach, shallot, garlic, black olives without pit, olive oil, Parmesan cheese, freshly ground black pepper,bruschetta with spinach
Nutrition
205Calories
Sodium41% DV980mg
Fat12% DV8g
Protein14% DV7g
Carbs7% DV21g
Fiber32% DV8g
Loved it