Tomato and carrot soup with pine nuts, croutons and basil
- 1 onion
- 2 Garlic cloves
- 400 g Tomatoes
- 4 EL Olive oil
- 400 g Carrots
- 400 ml vegetable broth
- 2-3 EL tomato paste span>
-
2 slices toast span> - 2 TL span> pine nuts
- 6 span> stem (s) basil
- Salt
- pepper
- Rose paprika
30 M inuten
span> easy
- 1.
- Peel the onion and garlic, cut into fine cubes. Wash and clean tomatoes and cut into large pieces. Heat 2 tablespoons of oil in a saucepan. Sauté the onion and garlic in it.
- 2.
- Add tomatoes and simmer for about 5 minutes. In the meantime, peel, wash and cut the carrots into pieces. Broth, carrots and tomato paste with the tomatoesand simmer for about 15 minutes. Dice the bread.
- 3.
- Roast the pine nuts in a pan until golden brown, remove. Heat 2 tablespoons of oil in the pan and toast the bread cubes in it. Remove and drain on kitchen paper. Wash the basil, pat dry and pluck from the stems.
- 4.
- Cut the basil into fine strips and add to the soup. Puree with a hand blender. Season to taste with salt, pepper and paprika. Arrange the soup in bowls. Sprinkle with croutons and pine nuts and garnish with basil.
1 person approx.
- 200 kcal li>
- 840 kJ
- 3 g protein
- 13 g fat
- 16 g carbohydrates
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