Carrot Soup

with Tomato and Mozzarella Toasties

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family-friendly
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family-friendly
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Instructions

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1 Prep vegetables

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

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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.

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3 Add and boil

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

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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.

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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.

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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.

Tips for fussy eaters

If pesto isn't a favourite, prepare their toasties without it.

Pro tip

If you have the time, roast the shallots, carrots, tomatoes and bell peppers in the oven.

This dinner will leave you feeling happy!

Cooking Time: 30 min

Equipment Required: Blender

Cals 881 · Prot 31 · Carbs 93 · Fat 47

Ingredients

Number of people

Soup

Shallots 1 Piece
Garlic cloves 3 Pieces
Carrot 4 Pieces
Yellow pepper 1 Piece
Olive oil 1 Tbsp
Chopped tomatoes 400 Grams
Water 600 ML
Vegetable stock cube 1 Piece
Dried basil 2 Grams
Cooking cream 200 ML
Salt 1 Tsp
Black pepper 0.5 Tsp

Toasts

Sourdough bread slices 2 Pieces
Green pesto 50 Grams
Tomatoes 2 Pieces
Mozzarella ball 125 Grams
Olive oil 1 Tbsp

To serve

Natural yogurt 170 Grams
Fresh basil 15 Grams

This dinner will leave you feeling happy!

Cooking Time: 30 min

Equipment Required: Blender

Cals 881 · Prot 31 · Carbs 93 · Fat 47

Instructions

photo

1 Prep vegetables

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

photo

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.

photo

3 Add and boil

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

photo

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.

photo

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.

photo

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.

Tips for fussy eaters

If pesto isn't a favourite, prepare their toasties without it.

Pro tip

If you have the time, roast the shallots, carrots, tomatoes and bell peppers in the oven.

Ingredients

Number of people

Soup

Shallots 1 Piece
Garlic cloves 3 Pieces
Carrot 4 Pieces
Yellow pepper 1 Piece
Olive oil 1 Tbsp
Chopped tomatoes 400 Grams
Water 600 ML
Vegetable stock cube 1 Piece
Dried basil 2 Grams
Cooking cream 200 ML
Salt 1 Tsp
Black pepper 0.5 Tsp

Toasts

Sourdough bread slices 2 Pieces
Green pesto 50 Grams
Tomatoes 2 Pieces
Mozzarella ball 125 Grams
Olive oil 1 Tbsp

To serve

Natural yogurt 170 Grams
Fresh basil 15 Grams
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