Carrot and Tomato Soup
with a pesto drizzleCalories
:
683 kcalProtein
:
27.9g proteinTotal
:
35 minutesDifficulty
:
EasyFamily Friendly
Veggie
Allergens:
- Milk
- Cereals containing gluten
- Wheat
- Celery
- May contain traces of allergens
- Milk
- Soya
The only thing better than a warm bowl of soup for dinner is a crusty melty mozzarella baguette to have along with it. The carrots and basil make this dish vibrant both in colour and in taste.
Ingredients
Serving amount
125 grams
Mozzarella
(Contains: Milk)
1 unit(s)
Onion
2 unit(s)
Garlic
1 unit(s)
Carrot
2 unit(s)
Tomato
2 unit(s)
Baguette
(Contains: Cereals containing gluten, Wheat May be present: Milk, Soya)
1 sachet(s)
Vegetable Stock
(Contains: Celery)
1 pack(s)
Passata
1 sachet(s)
Green Pesto
(Contains: Milk)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2857 kJ
Energy (kcal)683 kcal
Fat25.6 g
of which saturates9.3 g
Carbohydrate84.3 g
of which sugars18.6 g
Dietary Fiber6.4 g
Protein27.9 g
Salt5.4 g
Potassium285.9 mg
Calcium24.5 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Immersion blender
•Grater
•Baking Sheet with Baking Paper
•Lid
•Large Pot
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Dilute the stock in 600ml warm water (double for 4p).
- Halve, peel and finely slice the onion.
- Peel and grate the garlic (or use a garlic press).
2
- Trim the carrot then halve lengthways (no need to peel). Slice widthways into pieces about 1cm thick.
- Cut the tomato into wedges.
3
- Add a drizzle of oil to a large pot for the soup. Place over medium-high heat.
- Add the onion and garlic and fry for 2-3 mins.
- Add the carrot and tomato and fry for 4-5 mins.
- Add the stock and cook, covered, over medium heat for 12-15 mins.
4
- Cut the baguettes into 2cm chunks and coat in a good drizzle of oil, salt and pepper.
- Pop onto a lined baking tray.
- Bake in the oven until golden, 8-10 mins.
- Meanwhile, tear the mozzarella into small pieces.
5
- Remove the pot from the heat and blend the soup.
- Add additional water if the soup is too thick.
- Season with salt and pepper to taste.
6
- Divide the soup between your bowls and garnish with the pesto, croutons and remaining mozzarella.
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