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Soups & Stews: Hot Tomatoes – Carrots – Soup with Feta Cheese

5 from 5 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 19 kcal

Ingredients
 

  • 20 g Coconut fat "mild"
  • 1 medium sized Chopped onion
  • 2 piece Carrots
  • Peeled and roughly grated
  • 5 piece Tomatoes
  • Peeled and diced
  • 20 piece Pink peppercorns
  • 1 Cup Vegetable broth
  • Salt pepper
  • 100 g Sheep cheese crumbled
  • 100 g Cut chives

Instructions
 

  • Sweat the onion in the coconut oil, add the carrot cubes and stew a little. Then add the tomatoes, the vegetable stock and the pink peppercorns, stir everything well and bring to the boil, simmer gently for a few minutes.
  • Now the mixture comes into the blender jar (I make it with my Vitamix *) and is pureed. Now back in the pot, season with salt & pepper if necessary.

Serving

  • Put the soup in soup bowls, crumble the cheese over it and decorate with some chopped chives and just enjoy.

Nutrition

Serving: 100gCalories: 19kcalCarbohydrates: 0.4gProtein: 0.2gFat: 1.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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