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🍕 Vegetable Pizza Soup

467 kcal · 30 min · 4 servings

Ingredients

• 300 g brown mushrooms
• 1 red onion
• 2 garlic cloves
• 1 yellow bell pepper
• 1 red bell pepper
• 100 g baby spinach
• 250 g mozzarella (45% fat in dry matter)
• 4 tbsp hazelnuts
• 4 tbsp olive oil
• 500 g strained tomatoes (jar)
• 500 ml vegetable broth
• salt
• pepper
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 tsp paprika powder
• 2 tsp soy sauce

Instructions

1. 1. Wash the mushrooms and cut them into very small cubes.
2. 2. Place the mushroom cubes on a baking sheet.
3. 3. Dry the mushrooms in the oven at low heat for about 30 minutes.
4. 4. Peel the onion and the garlic.
5. 5. Cut the onion into thin strips.
6. 6. Finely chop the garlic.
7. 7. Core the bell peppers and wash them.
8. 8. Halve the bell peppers and cut them into cubes.
9. 9. Wash the spinach and let it drain well.
10. 10. Roughly chop the spinach.
11. 11. Set aside a small handful of the chopped spinach for later garnishing.
12. 12. Drain the mozzarella.
13. 13. Cut the mozzarella into small cubes.
14. 14. Roughly chop the hazelnuts.
15. 15. Heat a frying pan over medium heat.
16. 16. Roast the hazelnuts in the pan for 3 to 5 minutes.
17. 17. Remove the roasted hazelnuts from the pan and set them aside.
18. 18. Heat 2 tablespoons of olive oil in a large pot over medium heat.
19. 19. Add the sliced onions and chopped garlic to the hot oil.
20. 20. Sauté the onion and garlic mixture for a few minutes.
21. 21. Add the tomatoes and vegetable broth to the pot.
22. 22. Let the soup simmer for about 10 minutes.
23. 23. Season the soup with salt, pepper, oregano, and basil.
24. 24. Stir the bell pepper cubes and the roughly chopped spinach into the soup.
25. 25. Add three-quarters of the mozzarella cubes to the soup and stir them in.
26. 26. Heat some olive oil in a separate frying pan.
27. 27. Fry the dried mushroom cubes in the pan for about 5 minutes.
28. 28. Season the mushrooms with paprika powder, soy sauce, and pepper.
29. 29. Mix the seasoned mushrooms with the roasted hazelnuts.
30. 30. Place the mushroom-hazelnut mixture on top of the finished pizza soup.
31. 31. Sprinkle the soup with the remaining fresh spinach and the leftover mozzarella cubes.
32. 32. Serve the soup immediately.

Nutrition per serving

• kcal: 467
• Protein: 21 g · Fett/Fat: 37 g · Carbs: 14 g