Carrot Soup

Name: Carrot Soup with Tomato and Mozzarella Toasties
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Shallots; 3 Piece of Garlic cloves; 4 Piece of Carrot; 1 Piece of Yellow pepper; 1 Tbsp of Olive oil; 400 Grams of Chopped tomatoes; 600 ML of Water; 1 Piece of Vegetable stock cube; 2 Grams of Dried basil; 200 ML of Cooking cream; 1 Tsp of Salt; 1 Tsp of Black pepper; 2 Piece of Sourdough bread slices; 50 Grams of Green pesto; 2 Piece of Tomatoes; 125 Grams of Mozzarella ball; 1 Tbsp of Olive oil; 170 Grams of Natural yogurt; 15 Grams of Fresh basil

with Tomato and Mozzarella Toasties

This dinner will leave you feeling happy!

314 Reviews

Cals 824 · Prot 27 · Carbs 67 · Fat 53

Vegetarian

Family Friendly

30 min

Carrot Soup with Tomato and Mozzarella Toasties

This dinner will leave you feeling happy!

314 Reviews

Cals 824 · Prot 27 · Carbs 67 · Fat 53

Vegetarian

Family Friendly

Ingredients

Soup

Shallots

1 Piece

Garlic cloves

3 Piece

Carrot

4 Piece

Yellow pepper

1 Piece

Olive oil

1 Tbsp

Chopped tomatoes

400 Grams

Water

600 ML

Vegetable stock cube 15*

1 Piece

Dried basil

2 Grams

Cooking cream 4*

200 ML

Salt

1 Tsp

Black pepper

0.5 Tsp

Toasts

Sourdough bread slices 10*11*

2 Piece

Green pesto 2*4*

50 Grams

Tomatoes

2 Piece

Mozzarella ball 4*

125 Grams

Olive oil

1 Tbsp

To serve

Natural yogurt 4*

170 Grams

Fresh basil

15 Grams

Allergens

*15 Celery, *4 Milk, *10 Wheat, *11 Gluten, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3420 / 824
Fats (g)	52.8
of which saturated (g)	27.7
Carbohydrates (g)	67
of which sugars (g)	36
Fibers (g)	14.1
Proteins (g)	26.5
Salt (g)	1.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Peel and chop the shallots. Peel and mince the garlic. Peel and slice the carrots. Roughly chop the bell peppers.

2 Fry soup base

Heat a large pot over a medium-high heat with a drizzle of olive oil. Fry the shallots, garlic, carrots and bell peppers with a pinch of salt for 5 min.

3 Add and boil

Add the chopped tomatoes, measured water, vegetable stock cubes and dried basil. Cover and simmer for 25 min.

4 Puree and finish

Add the cooking cream. With a blender, puree the soup until it's smooth and foamy. Season with salt and pepper to taste. Keep warm.

5 Prep toasts

Smear the sliced bread with the green pesto. Slice the tomatoes and the mozzarella. Sandwich the mozzarella and tomato slices in between the sliced bread.

6 Fry toasts

Heat a large pan over a medium heat with a drizzle of oil. Once hot, fry the toasties for 1-2 min on each side, pressing down firmly with a spatula. Divide the soup among bowls and garnish with the natural yogurt and the fresh basil leaves. Slice the toasties in half and serve alongside the soup.

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