| Type | Per person |
|---|---|
| Energy | 225 kcal |
| Fat | 10 gr |
| of which saturated | 2 gr |
| Carbohydrates | 22 gr |
| of which sugars | 21 gr |
| Fibres | 12 gr |
| Protein | 6 gr |
| Salt | 0 gr |
Roasted tomato and fennel soup
Soup
30 - 60 min
With seasonal products
430gr vegetables p.p. & 33gr fruit p.p.
Ingredients
| 2 kg ripe tomatoes |
| 2 fennel tubers |
| 1 orange |
| 3 garlic cloves |
| 3 sprigs of rosemary |
| 1 tbsp balsamic vinegar |
| 1 tbsp olive oil |
| pepper |
Preparation
- Preheat the convection oven to 200°C.
- Wash the fennel, remove the stalks and slice the rest. Wash the tomatoes, remove the crowns, but otherwise leave them whole. Cut the orange (with peel) into 4 pieces and risk the rosemary from the sprigs. Peel and finely chop the garlic.
- Put everything in a (metal) roasting pan, sprinkle with pepper and drizzle with oil and vinegar.
- Put the dish in the oven for 30 minutes. Then carefully spoon the contents into a pan using a (stirring) sieve including the liquid and mash everything. Finally, add the orange (peeled if necessary).
- Reheat the soup on the hob a little longer
Serving suggestion: Finish off with some freshly ground pepper and serve with nice wholemeal bread. Enjoy your meal!
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Nutritional values
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