Sweet potato and orange soup
Quick tomato soup
Sponsored
Difficulty
Easy 👌20
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 25 g | onion |
| 1 clove | garlic |
| 3 | sun-dried tomatoes |
| 1 tbsp | olive oil |
| 400 g | canned chopped tomatoes |
| 200 ml | vegetable broth |
| 1 tsp | dried thyme |
| 2 tbsp | plant-based soy yogurt alternative |
| 2 slices | whole wheat bread |
| salt | |
| pepper | |
| pumpkin seed oil (optional) |
Metric
Imperial
Utensils
- cutting board
- small pot
- chef's knife
- cooking spoon
- hand blender
Nutrition per serving
Cal
463
463
Protein
12 g
12 g
Fat
21 g
21 g
Carb
53 g
53 g
Step 1/3
- 25 g onion
- 1 clove garlic
- 3 sun-dried tomatoes
- 1 tbsp olive oil
- cutting board
- small pot
- chef's knife
- cooking spoon
Chop onion and mince garlic. Cut sundried tomatoes into small pieces. Add olive oil to a small pot over medium heat, then add onion and garlic. Cook until fragrant, approx. 2 min.
Step 2/3
- 400 g canned chopped tomatoes
- 200 ml vegetable broth
- 1 tsp dried thyme
- salt
- pepper
- hand blender
Add chopped tomatoes, sundried tomatoes, vegetable broth, and thyme to pot. Simmer for approx. 15 min. Purée until smooth. Season with salt and pepper.
Step 3/3
- 2 tbsp plant-based soy yogurt alternative
- 2 slices whole wheat bread
- pumpkin seed oil (optional)
Transfer to a serving bowl and dollop with yogurt alternative. If you like, garnish with pumpkin seed oil. Serve with slices of whole wheat bread. Enjoy!
in Berlin