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Put the low-fat quark, yogurt, milk, raspberries and honey in a stand mixer and puree everything until you have a creamy mixture. Then pour into a bowl and add...
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Italian tomato soup
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
1.019
Calories
96 g
Carbohydrates
37 g
Protein
48 g
Fat
Ingredients:
 | Carrots, carrots (fresh) | 2 (120 g) |
 | Olive oil | 2 Teaspoon |
 | Onion (fresh) | 1 ½ (150 g) |
 | Garlic (fresh) | 3 ⅜ (10 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Basil (fresh or dried) | 1 Pinch(s) |
 | Parmesan cheese | 40 g |
 | Spelt wholemeal bread | 2 ⅝ (140 g) |
 | Vegetable broth | 420 ml |
 | Tomato pieces, chopped tomatoes (canned) | 560 g |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
Parmesan grate. Chop carrots, onions, garlic and basil. Put the finely chopped garlic in a bowl. Put basil and grated parmesan in a second bowl.
Step 2:
Heat half of the olive oil in a saucepan over medium heat. Sauté carrots and onions in it until onions become translucent. Then add the garlic and fry for about 1-2 minutes.
Step 3:
Add the chopped tomatoes and pour in the vegetable breadh. Then bring to the boil and simmer gently for about 30 minutes, stirring occasionally.
Step 4:
Add the remaining olive oil to the pot and season to taste with salt and pepper. Then puree everything with the hand blender.
Step 5:
Serve the finished soup in a bowl and top with the grated parmesan and basil. Serve together with the wholemeal bread.
Macronutrient distribution:
The recipe Italian tomato soup is composed of the following macronutrients.
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Kitchen utensils needed:
Blender
Bowl
Cutting board
Grater
Kitchen knife
Pot
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