150 g Sweet pepper
100 g A tomato
30 g Feta
10 g Pumpkin seeds
1 tsp Olive oil
Sea salttaste
Peppertaste
Lemon juicetaste
50 g Bulgur
5 g Butter
50 g Sauerkraut
30 g Black olives
20 g Carrot
For soup:
1
Preheat the oven to 200 ° C and bake the vegetables in the baking sleeve for 20 - 25 Minutes until soft. Pre-cut tomatoes into halves.
2
Leave the finished vegetables in the sleeve for 10 Minutes, so that the peel can be easily removed.
3
Peel vegetables from seeds and peels. Send to a blender along with butter, lemon juice, salt and pepper. If necessary, you can add a little water.
4
Crush feta and pumpkin seeds into a prepared soup, previously fried in a dry pan.
For porridge with sauerkraut:
5
Boil bulgur until ready in salted water in a ratio of 1: 2. Add butter to the finished porridge.
6
Grate carrots on a coarse grater, combine with olives and sauerkraut. Season with oil and spices.
7
Serve porridge with coleslaw.
CategoryMain Cource, Salads, SoupsCooking MethodBaking, Boiling, TossingDietLow Calorie, Low Fat, Vegan, Vegetarian
Ingredients
150 g Sweet pepper
100 g A tomato
30 g Feta
10 g Pumpkin seeds
1 tsp Olive oil
Sea salttaste
Peppertaste
Lemon juicetaste
50 g Bulgur
5 g Butter
50 g Sauerkraut
30 g Black olives
20 g Carrot