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Tomato soup with leek & roasted garlic
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 214
  • Fat about 11g
  • Carbohydrates about 21g
  • Protein about 5g
This is needed
This is needed for 4 people
Roasted garlic
  • 1 whole garlic bulb
  • 1 tsp olive oil
  • a little salt
  • a little pepper
Tomato soup
  • 200 g leek, cut into rings
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.5 tsp curry powder
  • 250 g sweet potato, cut into cubes
  • 0.5 tsp chilli powder
  • 2 pinches ground cardamom
  • 0.25 tsp turmeric
  • 1 litre vegetable bouillon
  • a little pepper
  • 1 tin chopped tomatoes (400 g)
  • 100 ml coconut milk
  • a little chilli flakes
  • a little cress
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And that's how it's done
And that's how it's done
Roasted garlic
Slice off the top third of the garlic at an angle, place the bulb on a baking tray or in an oven-proof dish with the cut side facing up, drizzle with oil, season. Bake for approx. 30 mins. in the centre of an oven preheated to 180°C. Allow the garlic to cool a little. Remove the soft cloves with a knife, set aside.
Tomato soup
Heat the oil in a wide-bottomed pan, sauté the leek for 2-3 mins., add the sweet potatoes, briefly cook, season. Add the stock and tomatoes, simmer on a low heat for approx. 30 mins. Add the roasted garlic 5 mins. before the cooking time is up. Blend the soup, serve in bowls or soup plates. Drizzle with coconut milk, garnish with chilli flakes and cress.