Italian Aubergine Tomato Soup

Savory and slightly spicy, this Italian soup is packed with stewed tomatoes. I first roast the aubergine in the oven and then add it in. With fresh basil, capers, and black pepper. 500 ml, enough for 2 bowls. Vegan and gluten-free.

Aubergine, tomatoes, red onion, garlic, fresh basil, oregano, capers, chili flakes, oregano, tomato purée, sugar, pepper and salt, sunflower oil.

Allergens: sulfiet

MicrowaveMarleen's choice

Heat the soup in the microwave with the lid slightly ajar for 1-2 minutes, or in a saucepan on the stove.

Energy101,03 kcal

Protein4,13 g

Fat4,61 g

of which saturated1,78 g

Carbohydrates9,72 g

Dietary fibre2,23 g

Salt0,54 g

Average weight: 500 g

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