English
Roasted tomato soup with capers
accompanied by chickpeas, basil and walnuts
Tomatoes, capers and basil: an incredibly tasty combination representing the best flavours of the Mediterranean.
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Nice and quick!
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Vegan
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Gluten-free
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
tree nut, celery, soya
Utensils:
(Hand) blender
Ingredients
Plum tomato
Garlic
Cooked chickpeas
Fresh basil
Capers
Walnuts
Vegetable broth
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2449
785
23
3
78
22
22
25
0
489
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 180 degrees.
2.
Place the whole tomatoes and garlic in its skin in the oven and sprinkle them with half a tablespoon of olive oil. Bake them for 15 minutes. Take them out of the oven and remove the skin from the tomatoes and garlic. If they're fully cooked, the skin should just fall off. Chop them and place them in a deep bowl. Add 1 tablespoon of olive oil and season to taste.
3.
Dissolve the broth in 200ml of boiling water and add it to the tomatoes. Blend it with a hand blender until it has a smooth texture without any chunks.
4.
Drain and wash the chickpeas and capers. Cut the basil into strips and chop the walnuts.
5.