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
-
50 minAppetizerchestnut mushrooms, mushroom-seasonal blend, leeks, tap water, sprig of rosemary, laurel leaf, chou, unroasted walnuts, fresh chives, traditional olive oil,mushroom soup and cream cheese balls
-
20 minAppetizerorange, whipped cream, garlic, medium sherry, butter, Parmesan cheese, pappardelle, black pepper,pappardelle with orange cream
-
70 minAppetizerartichoke heart in tin, lemon, White wine vinegar, dijon mustard, extra virgin olive oil, shallot, mixed herbs,artichauts vinaigrette - artichokes with vinaigrette
-
27 minAppetizerpie, olive oil, garlic, shallot, onion, paprika, ginger powder (djahé), chicken breast, chicken breast, lemon juice, mixed olives, fresh basil, parsley,patty with chicken
Nutrition
205Calories
Sodium41% DV980mg
Fat12% DV8g
Protein14% DV7g
Carbs7% DV21g
Fiber32% DV8g
Loved it