🍲 Red Vegetable Soup with Crunchy Topping

Name: Red Vegetable Soup with Crunchy Topping
Total time: 30 min
Yield: 4 servings
Ingredients: Soup vegetables 1 bunch; Pepper, red 1 pc; Olive oil 1 tbsp; Tomatoes, peeled from the can 800 g; Tomato paste 2 tbsp; Vegetable broth 500 ml; Sea salt pinch; Chili, ground pinch; Sugar 2 tsp; nachos 60 g

185 kcal · 30 min · 4 servings

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Ingredients

Soup vegetables 1 bunch
Pepper, red 1 pc
Olive oil 1 tbsp
Tomatoes, peeled from the can 800 g
Tomato paste 2 tbsp
Vegetable broth 500 ml
Sea salt pinch
Chili, ground pinch
Sugar 2 tsp
nachos 60 g

Instructions

1. Thoroughly clean or peel the soup vegetables and cut into coarse cubes. Wash the pepper, remove the seeds and the core. Dice one quarter of the pepper finely and set aside. Roughly chop the rest of the pepper.
2. In a pan over medium heat, warm the oil and sauté the roughly chopped vegetables for about 5–6 minutes. Then add the tomatoes with their liquid, the tomato paste and the broth, season with salt, chili and sugar, and simmer for about 15–20 minutes.
3. Puree the soup thoroughly and adjust the seasoning to taste with salt and chili. Serve garnished with the diced peppers and nacho chips. Enjoy your meal!

Nutrition per serving

kcal: 185
Protein: 4 g · Fett/Fat: 8 g · Carbs: 25 g