Roasted Vegetable Soup

Name: Roasted Vegetable Soup
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 2
Cuisine: Osteuropa
Ingredients: 200 g potatoes, cut into chunks; 100 g tomatoes, halved; 1 red peppers, cut into chunks; 0,5 onion, cut into wedges; 3 garlic cloves; 150 g feta; 0,25 tsp salt; 0,25 tsp black pepper; 0,25 tsp sweet paprika; 2 tbsp olive oil; 250 ml water; 1 tbsp ajvar; 50 g frozen peas; 100 g double cream; parsley, to garnish

Ø ${rating.rating_avarage.toFixed(2).toString().replace(".", ",")}

Your rating ${rating.rating} Rate this recipe

Photo: Anna Gieseler

Total time 1 hr 10 mins

Preparation time 1 hr 10 mins

Difficulty Easy

Preparation

1
Line the air fryer basket with baking paper. Distribute the vegetables and feta evenly in the basket. Sprinkle over the salt, pepper, paprika and oil, then air-fry for 20–25 mins | 180 °C, turning halfway through cooking.
2
Leave the vegetables to cool slightly,…

Nutrition facts

(Portion)

572

Cal

18 g

Protein

31 g

Carbs

42 g

Fat

Gluten-free

Roast your vegetables until golden and caramelised, then blend them with creamy double cream and a hint of ajvar for a restaurant-quality dish that tastes far more indulgent than it actually is.

Ingredients

Serves 2 ${ recipe_quantity_value }
200 ${numberToString(ingredients[0].amount)} g potatoes, cut into chunks
100 ${numberToString(ingredients[1].amount)} g tomatoes, halved
1 red pe…
12 additional ingredients...

Add to shopping list

Roasted Vegetable Soup

Creamy Butternut Squash Soup with Feta

Quick & Easy Chicken Tikka

Bacon Butty You've Been Craving

Fried Tofu Ramen Bowl