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🍽️ Creative Potato-Tomato Soup with Cheese Crust

200 kcal · 30 min · 4 servings

Ingredients

• 600 g potatoes (waxy)
• 5 tomatoes
• 70 g black olives
• 1.5 l vegetable broth
• 1 tbsp rosemary needles (chopped)
• 2 tbsp chive rings
• salt
• pepper (from the mill)
• 4 tbsp parmesan (freshly grated)

Instructions

1. 1. Peel the potatoes.
2. 2. Cut the peeled potatoes into wedges.
3. 3. Add the potato wedges to the vegetable broth.
4. 4. Let the potatoes cook in the broth for about 20 minutes.
5. 5. Peel the tomatoes.
6. 6. Cut the peeled tomatoes into quarters.
7. 7. Remove the seeds from the tomato quarters.
8. 8. Add the prepared tomatoes and the olives to the soup.
9. 9. Cook the soup with tomatoes and olives for the last 5 minutes.
10. 10. Stir the herbs into the finished soup.
11. 11. Season the soup with salt and pepper to taste.
12. 12. Serve the soup sprinkled with Parmesan.

Nutrition per serving

• kcal: 200
• Protein: 8 g · Fett/Fat: 6 g · Carbs: 27 g