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Ingredients
Vegetable Platter with Dip and Tomato Soup
- For the vegetable platter and dip
- 750 grams mixed Vegetables (such as carrots, bell peppers, chicory, tomatoes, cucumbers, celery)
- 200 grams Quark
- 50 grams Whipped cream
- 50 grams Sour cream
- 1 Tbsp lemon juice
- salt
- peppers
- ½ bunch Chives
- Baguette
- For the tomato soup
- 1 kilogram ripe Tomatoes
- 1 Tbsp Tomato paste
- 1 onion
- 2 Tbsps olive oil
- 500 milliliters Broth (instant)
- salt
- peppers
- Tabasco sauce
- Basil (for garnish)
- Crème fraiche (for garnish)
Rinse, trim and peel the vegetables where appropriate. Then cut into bite-sized pieces or strips.
Mix quark with creme fraiche, sour cream and lemon juice until smooth. Season with salt and pepper. Rinse the chives, shake dry and cut into rings. Then stir into the quark mixture.
Place vegetables decoratively on a plate with baguette slices with the dip in a small bowl.
Peel onion and finely dice. Rinse, trim and chop tomatoes. Heat oil in a pan and sweat the onion until soft, stir in tomato paste, add tomato and sauté. Stir in the broth, season with salt, pepper and a few drops of tabasco. Simmer for approximately 20 minutes. Strain the soup through a sieve, put back into the pot, heat and season to taste.
To serve, distribute soup into bowls, add a dollop of creme fraiche to each and serve garnished with basil.
(Percentage of daily recommendation)
| Calorie | 410 cal. | (20 %) | ||
| Protein | 12.86 g | (13 %) | ||
| Fat | 18.08 g | (16 %) | ||
| Carbohydrates | 47.72 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.88 g | (13 %) |