Potato basil soup with goat cheese
Ingredients for 4 people:
450 g floury potatoes
1 small red chili pepper
1 onion
1 clove of garlic
1 tablespoon olive oil
1 l vegetable stock (instant)
2 handfuls of fresh basil leaves
80 g fresh goat cheese
salt, pepper
2 tablespoons pumpkin seeds
basil leaves for garnish
Also:
4 slices of bacon
4 soft prunes
4 dried soft tomatoes
1 tablespoon olive oil
Preparation:
1. Peel potatoes, wash and cut into pieces. Slit chili pepper lengthwise, remove seeds and rinse the pod. Chop the chili. Peel and dice onion and garlic.
2. Heat olive oil in a pot. Briefly sauté onion, garlic and chili in it. Add potatoes and pour in vegetable stock. Cover for about 25 minutes.
3. In the meantime, cut the bacon slices in half crosswise. Mix prunes and dried tomatoes with the bacon. Secure with wooden skewers. Heat olive oil in a frying pan and fry the sticks all around.
4. Add basil leaves and goat cheese to the soup and blend finely. Season the soup with salt and pepper.
5. Sprinkle the soup with pumpkin seeds and garnish with basil leaves. Serve the bacon plums and bacon tomatoes separately.
Preparation time approx.: 40 minutes
Nutritional values per serving approx.:
Calories: 256
joules: 1069
Protein: 8,8 g
Fat: 14,2 g
Carbohydrates: 23 g
(FoodCentrale by ddp images)
