Baked vegetable puree soup

Cooking time:

35 minutes

Active time:

15 minutes

Complexity:

Average

This combination of vegetables gives a rich deep taste, which surprises with its harmony.

See all recipes categories Vegetables

Recipe "Soup-puree from baked vegetables"

Ingredients for 3-4 servings

pumpkin peeled in IV

300g

sweet pepper

2 pcs.

tomatoes pink

2 pcs.

onion red

1 pc.

garlic

4-5 denticles

chickpeas in spicy sauce

4-6 tbsp. spoons

mini-pita

2 pcs.

dried greens "Basil"

1 tsp

ground nutmeg

1 tsp

universal seasoning

1 tbsp. spoon

extra virgin olive oil

1 tbsp. spoon

salt

to taste

black pepper

to taste

Step 1/6

Cut the pumpkin into small cubes, peel the pepper from the seeds and stalks. Cut the peppers and tomatoes into halves. Peel the onion and chop coarsely into 5-6 parts.

Step 2/6

Put the vegetables in a baking dish. It is better to line the bottom with foil or parchment, as the vegetables will give the juice that you need in the soup, and you need to save it. Season the vegetables with salt, pepper, basil, nutmeg and olive oil and place in the oven, preheated to 200C, for 20 minutes.

Step 3/6

Prepare a vegetable broth from a universal seasoning - pour boiling water over a tablespoon of seasoning (you will need about 0.5 liters).

Step 4/6

After 20 minutes of baking the vegetables, add the peeled garlic cloves to them and bake for another 5 minutes.

Step 5/6

Carefully transfer the finished vegetables to a glass of blender, collect all the juice, seasonings and oil from the baking dish there. Gradually add the broth, first about 300 ml. Punch with a blender and appreciate the consistency of the soup, it should be silky and thick, like mashed soup. If necessary, add more broth, you can also pour in a little olive oil. If necessary, salt at this stage .

Step 6/6

Pour the finished soup into plates, add chickpeas in a spicy sauce to each pair and serve with warm pita.

Soup

Chick-pea