Servings: persons
Vegetable Soup – made with roasted vegetables
The soup is made from, among other things, tomatoes and bell peppers that are spiced and then roasted in the oven before being blended into a creamy soup, adjusted with a splash of cream.
Equipment
- Oven
- Potato Peeler
- Cutting Board
- Chef'S Knife
- Ovenproof dish
- Blender
- Frying Pan
Ingredients
Soup
- 2 pcs. Carrots
- 2 pcs. Red bell pepper
- 500 gram Tomato
- 2 pcs. Onion
- 3 cloves Garlic
- 40.5 gram Olive Oil
- Salt and Pepper
- 1 gram Thyme dried
- 500 gram Vegetable Broth
- 100 gram Cream
Roasted chickpeas
- 2 cans Chickpeas
- 27 gram Olive Oil
- 2 gram Chili ground
- 4.6 gram Paprika ground
- 1 gram Cumin
- Salt and Pepper
Topping
- Sour Cream little
- Broad leaf parsley fresh and chopped
Instructions
Soup
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit), regular oven.
- Peel carrots and cut into sticks.
- Remove seeds from bell pepper and cut into large pieces.
- Cut tomatoes into quarters.
- Cut onions into wedges and chop garlic coarsely.
- Put all the vegetables in an ovenproof dish and toss them with oil, salt, pepper, and thyme. Roast for 25 minutes in the oven until the vegetables are tender.
- Take the vegetables out of the oven and put them in a blender with broth – blend into a creamy and smooth soup. Add cream and blend a few more times.
- Serve in bowls.
Chickpeas
- Drain the chickpeas and put them in a hot pan with oil and spices. Roast for 3-4 minutes until they are golden and crispy.
- Top your soup with crème fraîche, chickpeas, and possibly some parsley – serve.