Tomato-vegetable soup

Name: Tomato-vegetable soup
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 medium onion; 1 Garlic clove; 1 medium-sized carrot; 1/2 tsp (3 g) Oil; 1 (50 g) Package; 7-10 Tbsp Frozen Soup Green; 1 tablespoon (15 g) Flour; 250 g strained tomatoes; 1 TEASPOON Vegetable broth; 7-10 Tbsp salt, some sugar; 7-10 Tbsp Cayenne pepper or pepper; 1 tablespoon (15 g) sour cream (10 % fat); 1 (50 g) Bread roll

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 medium onion
1 Garlic clove
1 medium-sized carrot
1/2 tsp (3 g) Oil
1 (50 g) Package
7-10 Tbsp Frozen Soup Green
1 tablespoon (15 g) Flour
250 g strained tomatoes
1 TEASPOON Vegetable broth
7-10 Tbsp salt, some sugar
7-10 Tbsp Cayenne pepper or pepper
1 tablespoon (15 g) sour cream (10 % fat)
1 (50 g) Bread roll

Directions

1
Peel onion, garlic and carrot. Wash the carrot and dice everything finely
2
Heat the oil in a pot. Sauté onion and garlic until transparent. Brown the carrot and soup vegetables. Sprinkle with flour and sauté. Stir in tomatoes, 1/8 l water and stock. Bring everything to the boil, cover and simmer for about 10 minutes
3
Season the soup to taste with salt, sugar and cayenne pepper. Put sour cream as a blob on top and sprinkle with some pepper. Add the bread rolls
4
Instead of the bread garnish, you can also cook 20 g of noodles or rice (makes 60 g) and add to the soup. The calories remain the same. 1 teaspoon (5 g) grated Parmesan cheese instead of sour cream gives the soup an Italian touch