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🍆 Roasted Pepper and Zucchini Brodo

180 kcal · 45 min · 4 servings

Ingredients

• 2 Stk. Yellow bell pepper
• 300 g Zucchini
• 2 Stk. Carrots (small)
• 1 Stk. Onion (large)
• 400 ml Passata (pureed tomatoes)
• 500 ml Vegetable broth
• 10 Blätter Fresh basil
• 30 ml Olive oil
• 1 TL Salt
• 1 Prise Pepper

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Cut the pepper, zucchini, and carrots into large chunks. Halve the onion.
3. 3. Spread the vegetables on a baking sheet. Drizzle with olive oil, salt, and pepper.
4. 4. Roast the vegetables in the oven for 25 minutes until caramelized.
5. 5. Place the roasted vegetables in a pot. Add the tomato passata and broth.
6. 6. Bring the mixture to a boil and let it simmer gently for 10 minutes.
7. 7. Puree the soup until smooth. Add fresh basil.
8. 8. Serve the soup hot.

Nutrition per serving

• kcal: 180
• Protein: 4 g · Fett/Fat: 12 g · Carbs: 15 g