Tomato soup with leek & roasted garlic

Tomato soup with leek & roasted garlic

Total: 1 hr | Active: 30 min.
vegan
Nutritional value / person: 214 kcal
, Fat: 11 g
, Carbohydrate: 21 g
, Protein: 5 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Roasted garlic

1 whole garlic bulb
1 tsp olive oil
a little salt
a little pepper

Tomato soup

1 tbsp olive oil
200 g leek, cut into rings
250 g sweet potatoes, cut into cubes
½ tsp salt
½ tsp curry powder
½ tsp chilli powder
¼ tsp turmeric
2 pinch ground cardamom
a little pepper
1 litre vegetable bouillon
1 tin chopped tomatoes (400 g)
100 ml coconut milk
a little chilli flakes
a little cress
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How it's done

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Roasted garlic

Slice off the top third of the garlic at an angle, place the bulb on a baking tray or in an oven-proof dish with the cut side facing up, drizzle with oil, season.

Bake for approx. 30 mins. in the centre of an oven preheated to 180°C.

Allow the garlic to cool a little. Remove the soft cloves with a knife, set aside.

Tomato soup

Heat the oil in a wide-bottomed pan, sauté the leek for 2-3 mins., add the sweet potatoes, briefly cook, season. Add the stock and tomatoes, simmer on a low heat for approx. 30 mins. Add the roasted garlic 5 mins. before the cooking time is up. Blend the soup, serve in bowls or soup plates. Drizzle with coconut milk, garnish with chilli flakes and cress.

Good to know
Tip: Serving Croutons.

How-tos

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