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Creamy Roasted Vegetable Soup
1 Std.Für 4Nutri-Score A€
A
1 Std.
1 Std.Creamy Roasted Vegetable Soup
was Sie brauchen
Zutaten
roma tomatoes (halved)Obst & Gemüse6 Stücke- carrots (peeled and halved)Obst & Gemüse4 Stücke
red pepper (cut into quarters)Obst & Gemüse1 Stück
white onion (halved)Obst & Gemüse1 Stück
garlic bulbs (top sliced off)Obst & Gemüse2 Stücke- yellow zucchini (sliced)Obst & Gemüse1 Stück
- green zucchini (sliced)Obst & Gemüse1 Stück
olive oilVorräte30 ml
saltGewürze5 g
black pepperGewürze2 g
dried basilGewürze2 g- Italian seasoningGewürze1 g
- dried oreganoGewürze1 g
water (boiling)Andere600 ml
milk or coconut milkMilchprodukte240 ml- fresh basil (handful)Obst & Gemüse15 g
pro Portion
Nährwerte
170kcal
- Kohlenhydrate
- 20 g
- Eiweiß
- 4 g
- Fett
- 9 g
was Sie verwenden
Utensilien
Backofen
Backblech
Standmixer
Kochtopf
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare and season the vegetables
- Preheat the oven to 200 °C.
- Arrange the tomatoes, carrots, red pepper, onion, garlic bulbs and both zucchinis on a baking tray.
- Drizzle with olive oil and season with salt, pepper, dried basil, Italian seasoning and oregano.
- Schritt 2
Roast the vegetables
- Roast until the vegetables are tender and lightly caramelized.
- Schritt 3
Blend the soup
- Squeeze the roasted garlic out of the bulbs and transfer all the roasted vegetables to a pot.
- Add the boiling water and blend until smooth.
- Schritt 4
Add the milk and finish
- Stir in the milk and warm through gently.
- Adjust the seasoning and serve with fresh basil.