Mediterranean Vegetable Soup

I make this vegetable soup based on tomatoes. I add roasted aubergine, pumpkin, and bell pepper. I season it with fresh herbs, olives, and capers. 500 ml, enough for 2 bowls.

aubergine, butternut squash, red bell pepper, garlic, fresh rosemary, confit lemon, kalamata olives, silver onions, raisins [sulphites], tomato purée, red wine vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: sulfiet.

MicrowaveMarleen's choice

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

Energy94,63 kcal

Fat4,37 g

of which saturated0,49 g

Carbohydrates9,75 g

Dietary fibre2,11 g

Protein1,38 g

Salt0,48 g

Average weight: 500 g