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Cut the tomatoes into wedges and the carrot into cubes. Sauté these in olive oil. Shred the onion and chop the garlic. Brown them with the tomatoes. Add the herbs and stir well. Then add the tomato paste and bouillon cubes. Deglaze with 1l water. Meanwhile, let the soup cook on medium heat for about 15 to 20 minutes.
For the seed pesto, mix all the ingredients in a chopper. This may certainly be mixed a bit coarsely so that the bite of the seeds provides extra texture in your dish.
When the soup vegetables are soft, blend the soup together with the feta until smooth. Season with salt and pepper if necessary.
Divide the soup among the plates and top with the seed pesto.
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Ingredients
for
4
persons
person
the soup
1kg of tomatoes
1 onion
1 carrot
2 cloves of garlic
2 vegetable stock cubes
2 tbsp tomato paste
1l of water
100g feta cheese
1tl dried oregano
1tl paprika
1tl chili flakes
the seed pesto
20g basil
20g arugula
20g toasted pine nuts
20g pumpkin seeds
20g sunflower seeds
30 Parmesan cheese
dash of olive oil
1 clove of garlic
juice of 1/2 lemon
salt and pepper
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Cut the tomatoes into wedges and the carrot into cubes. Sauté these in olive oil. Shred the onion and chop the garlic. Brown them with the tomatoes. Add the herbs and stir well. Then add the tomato paste and bouillon cubes. Deglaze with 1l water. Meanwhile, let the soup cook on medium heat for about 15 to 20 minutes.
For the seed pesto, mix all the ingredients in a chopper. This may certainly be mixed a bit coarsely so that the bite of the seeds provides extra texture in your dish.
When the soup vegetables are soft, blend the soup together with the feta until smooth. Season with salt and pepper if necessary.
Divide the soup among the plates and top with the seed pesto.
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Cut the tomatoes into wedges and the carrot into cubes. Sauté these in olive oil. Shred the onion and chop the garlic. Brown them with the tomatoes. Add the herbs and stir well. Then add the tomato paste and bouillon cubes. Deglaze with 1l water. Meanwhile, let the soup cook on medium heat for about 15 to 20 minutes.
For the seed pesto, mix all the ingredients in a chopper. This may certainly be mixed a bit coarsely so that the bite of the seeds provides extra texture in your dish.
When the soup vegetables are soft, blend the soup together with the feta until smooth. Season with salt and pepper if necessary.
Divide the soup among the plates and top with the seed pesto.
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We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.