Try this Tomato Soup with Grilled Vegetables and Mascarpone recipe, or contribute your own.
Suggest a better descriptionRoast the Zucchini, plum tomatoes and bell pepper in a griddle pan. In the mean time gently fry the onion and garlic in a soup pan. Once glazed, add the water, the stock cube and the tomato paste. Bring to the boil and let it simmer gently. In the mean time boil the Gnocchi. Once the Gnocchi is boiled, add the chopped basil to the soup (leave some basil leaves for plating).
Plate using deep plates. Place the roasted vegetables on the plate. Sprinkle the Gnocchi around it. Gently pour the soup over it and top off with a large scoop of Mascarpone. Finish it off with a basil leaf.
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Serving Size: 1 Serving (482g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 84 | ||
Calories from Fat: 6 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 72.7mg | 3 % | |
Potassium 884.8mg | 23 % | |
Total Carbohydrate 18.7g | 5 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 14.3g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 84
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