John Myers
Hot Broth with Roasted Mediterranean Vegetables
The perfect hot broth with roasted mediterranean vegetables recipe with a picture and simple step-by-step instructions.
- 5 piece Tomatoes, nice ripe …, about 500 gr
- 1 piece Peppers yellow
- 1 piece Red peppers
- 1 piece Zucchini, about 200 gr
- 1 piece Eggplant, about 350 gr
- 1 piece Fennel approx. 250 gr
- 2 piece Onions
- 1 piece Chinese garlic
- Olive oil
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- Salt
- Black pepper from the mill
- 1,2 liter Vegetable broth ….. link see below ……
- Aromatic puree Mediterranean ….. Link see below …..
- 2 tbsp Cream, sour
- 200 ml Cream
- 200 ml Chives
- Capers
- Green pepper pickled in vinegar
- Preheat the oven to 220 ° and brush a baking sheet with a little olive oil.
- Peel and halve the tomatoes and remove the stalk. Halve and core the paprika. Cut the ends of the zucchini, cut in half and core. Remove the stalk from the aubergine and cut in half. Peel the garlic and dice it finely. Halve the fennel, cut out the stalk and cut into eight. Peel and cut the onion into eighths.
- Now distribute the vegetables with the cut surface facing downwards, distribute the garlic, rosemary and thyme evenly. Drizzle everything again with a little olive oil and salt and pepper well.
- Put it in the oven for a good half an hour until the vegetables turn a light brown color. Then scrape the pulp from the eggplant. Peel the skin off the pepper. Then roughly chop the vegetables with a knife as you like, because I like it a little bit or whoever likes it! Puree in the blender.
- Cut a few capers and pickled peppercorns into small pieces. Cut some chives into fine rolls. (Fresh basil would taste better with it, but unfortunately it was sold out today !!!, -))))))
- In the meantime, put on the broth and let it get hot, but do not boil !!!! … then stir in the cream and now add the vegetables and let them get hot again. Season to taste with the aroma puree.
- Put the finished soup in a soup cup, if you want you can spice it up with capers and peppercorns, then garnish with chives ….. enjoy your meal …..
- Basic recipe for my Mediterranean aroma puree ……….. Basic recipe for my “granular vegetable broth”
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
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