- 850 ml vegetable broth
- 4 red peppers
- 250 g tomatoes, chopped
- 150 g celeriac
- 2 large carrots
- 150 g More
- 2 tbsp tomato paste
- 1 tbsp rosemary leaves, finely chopped
- A splash of lemon juice
- Some chili powder
- Salt
- Bring the vegetable stock to the boil in a large pot.
- Meanwhile, wash and clean the peppers and cut them into small pieces. Peel and dice the celery and carrots. Then add the vegetables, tomatoes and tomato paste to the broth and let everything simmer on a low level for about 15 minutes.
- Halve the feta and crumble one half into the soup. Then puree everything finely with a hand blender.
- Season the soup with lemon juice, chili powder and salt. Then divide it into soup plates. Garnish with rosemary leaves and the remaining feta and serve warm. Bon appetit!
We all look forward to the holidays and spending time with our loved ones, no question. But after Christmas and New Year's Eve, most of us have had enough - at least when it comes to thatFood themegoes. Christmas goose, cookies, gingerbread and the like all taste delicious, but they are also quite heavy and can put a lot of stones in your stomach. If you're craving something lighter and healthier to start January fresh, look no furtherSoup recipeprecisely. Crunchy vegetables meet good seasoning and together result in a delicious filling dish with which...perfect after the holidays. See for yourself, here's how:
