Vegetable soup for 2-3 persons:
3 carrots
1 sweet potato
1 parsnips
1 onion
15 cherry tomatoes
olive oil
agave syrup (or honey)
1 l vegetable stock/broth
salt
pepper
curry powder
ground nutmeg
chives
Preheat the oven to 180 °C (355 °F) upper and bottom heat.
Wash and peel the vegetables (only wash the tomatoes). Cut them into rough pieces. Cut the cherry tomatoes into halfs.
Put baking paper on the baking griddle. Spread the vegetables onto it, the tomatoes with the cut side to the top and next to each other. Drizzle olive oil over everything and salt it a little bit. Drizzle a little bit of agave syrup (or honey) over the tomatoes (only if you like).
Roast everything for half an hour on the middle rail of the oven.
After that put half of the roastet tomatoes to the side and also some of the oil mixture of the baking griddle. Put the rest of the vegetables in a big pan. Put in some more of oil mixture from the baking griddle.
Add the vegetable broth to the vegetables, let it boil up and the purée it with an immersion blender. Season with a teaspoon of curry powder and some ground nutmeg. Then season with salt and pepper.
Chop some chives.
curry sunflower seeds:
30 g sunflower seeds
1 tablespoon olive oil
2 teaspoons mild curry powder
1 teaspoon agave syrup
salt
Put 1 tablespoon olive oil in a new frypan and heat it up. Add the sunflower seeds and the mild curry powder to the hot oil. Let everything roast gently for about a minute. Stir well. Take the pan from the oven and add the agave syrup. Salt everything and let it cool down.
Put the soup in a bowl, add some roasted tomatoes, curry sunflower seeds and chives on top and enjoy this really yummy soup!
Enjoy this really delicious soup – Bon appétit!
Roasted Vegetable Soup with Curry Sunflower Seeds ❤
Print RecipeIngredients
- Vegetable soup for 2-3 persons:
- 3 carrots
- 1 sweet potato
- 1 parsnips
- 1 onion
- 15 cherry tomatoes
- olive oil
- agave syrup (or honey)
- 1 l vegetable stock/broth
- salt
- pepper
- curry powder
- ground nutmeg
- chives
- curry sunflower seeds:
- 30 g sunflower seeds
- 1 tablespoon olive oil
- 2 teaspoons mild curry powder
- 1 teaspoon agave syrup
- salt
Instructions
Preheat the oven to 180 °C (355 °F) upper and bottom heat.
Wash and peel the vegetables (only wash the tomatoes). Cut them into rough pieces. Cut the cherry tomatoes into halfs.
Put baking paper on the baking griddle. Spread the vegetables onto it, the tomatoes with the cut side to the top and next to each other. Drizzle olive oil over everything and salt it a little bit. Drizzle a little bit of agave syrup (or honey) over the tomatoes (only if you like).
Roast everything for half an hour on the middle rail of the oven.
After that put half of the roastet tomatoes to the side and also some of the oil mixture of the baking griddle. Put the rest of the vegetables in a big pan. Put in some more of oil mixture from the baking griddle.
Add the vegetable broth to the vegetables, let it boil up and the purée it with an immersion blender. Season with a teaspoon of curry powder and some ground nutmeg. Then season with salt and pepper.
Chop some chives.
curry sunflower seeds:
Put 1 tablespoon olive oil in a new frypan and heat it up. Add the sunflower seeds and the mild curry powder to the hot oil. Let everything roast gently for about a minute. Stir well. Take the pan from the oven and add the agave syrup. Salt everything and let it cool down.
Put the soup in a bowl, add some roasted tomatoes, curry sunflower seeds and chives on top and enjoy this really yummy soup!
Enjoy this really delicious soup - Bon appétit!
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