Mediterranean Vegetable Soup

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

Aubergine, butternut squash, red pepper, carrot, white onion, garlic, fresh rosemary, parsley, preserved lemon, kalamata olives, capers, silver onions, raisins, tomato purée, red wine vinegar, 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

Protein1,38 g

Fat4,37 g

of which saturated0,49 g

Carbohydrates9,75 g

Dietary fibre2,11 g

Salt0,48 g

Average weight: 500 g