vegetable soup with garlic croutons

i like to roast my vegetables in the oven. it just gives the dishes an extra touch. if you do not liquidize the roasted vegetables completely, it will give the soup a soft texture with al dente vegetables.

for 3

2 large red bell peppers

4 small yellow peppers

3 zucchini

1 large onion

2-3 garlic cloves

4 fresh tomatoes

olive oil

vegetable broth

dried garlic powder

4 pieces of brown bread

salt & pepper

preheat the oven at 200°c. wash, cut, and marinate the peppers and the zucchini with olive oil and salt and shift the dish in the middle of the oven. roast the vegetables during 25 minutes. meanwhile you mince the onion and the garlic cloves and fry them with a tablespoon of olive oil in a frying pan until they are caramelized. add the tomatoes, which you have cut in pieces, add a teaspoon of vegetable broth and let it simmer. remove the vegetables from the oven and add them in the same pan as the tomatoes. liquidize the soup and add 1/2 liter of water and let it simmer for another 5 minutes. cut the bread in small pieces and fry them in a pan with olive oil and garlic powder. spice the soup with salt & pepper and serve the soup with a few pieces of garlic croutons.

4 views0 comments

bread salad

a great recipe to use old and hard bread.

tomato soup with basil and lemon zest

at least once a week we have tomato soup because it is so simple and delicious.

oven-roasted green asparagus

asparagus are very healthy. they don't have many calories but a lot of vitamins and minerals.

cauliflower rice with fresh herbs

cauliflower is a very healthy vegetable. it has different vitamins b, vitamin c and vitamin k, which is important for blood clotting. it has

tomatoes with cashew mozzarella

do you know what i like most about summer? freshly harvested tomatoes from my garden.

vegetable soup with garlic croutons

i like to roast my vegetables in the oven. it just gives the dishes an extra touch.

green salad with wild herbs

on my walking journeys, i often take a linen bag along to collect wild herbs. i like to add those herbs to salads or soups.

carrot-coconut soup with coconut-chapati

a great soup for chilly days. the carrots can easily be exchanged by sweet potatoes or butternut pumpkin.

couscous with spinach, sweet potatoes and cranberries

the flavour of this dish is fascinating because of the mix with the sweet/sourness of the cranberries, the sweet potatoes and a little lemon