Tomato Soup with Easter Bunny Bread

Name: Tomato Soup with Easter Bunny Bread & for parents: roasted pepper pesto & Grana Padano
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Onion; 2 piece Garlic; 1 piece Carrot; 6 piece Roma tomato; 1 sachet(s) Sicilian-style herb mix; 1 Tomato paste; 80 g Roasted pepper pesto; 40 g Grana Padano flakes DOP; Novelty bread roll; 500 milliliters Low sodium vegetable stock; 2 tablespoon Olive oil; 1 teaspoon Honey [or plant-based alternative]; to taste Extra virgin olive oil; to taste Salt and pepper

& for parents: roasted pepper pesto & Grana Padano

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Humans have been eating garlic for almost 4000 years! No wonder it's a staple in so many dishes and cuisines from around the world.

Tags:

Calorie Smart

•Veggie

•Extra Veggies

•Family

Allergens:

Melk (inclusief lactose)

•Cashewnoten

•Ei

•Tarwe

•Gluten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Onion

1 piece

Garlic

½ piece

Carrot

3 piece

Roma tomato

½ sachet(s)

Sicilian-style herb mix

Tomato paste

40 g

Roasted pepper pesto

20 g

Grana Padano flakes DOP

Novelty bread roll

Not included in your delivery

250 milliliters

Low sodium vegetable stock

1 tablespoon

Olive oil

½ teaspoon

Honey [or plant-based alternative]

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2327 kJ

Calories556 kcal

Fat27.8 g

Saturated Fat7.6 g

Carbohydrate54.6 g

Sugar23.3 g

Dietary Fiber14.3 g

Protein18.8 g

Salt2.6 g

Potassium96.3 mg

Calcium34 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Soup pan

•Baking Sheet with Baking Paper

•Immersion blender

Cooking Steps

Preheat the oven to 200°C and prepare the stock.
Slice the onion into half rings and crush or mince the garlic.
Slice the carrot into thin crescents and cut the tomato into wedges.
Heat half of the olive oil in a soup pot over medium heat. Fry the onion and garlic for 2 minutes.

Add the carrot, tomato, Sicilian herbs and tomato paste and fry for 2 minutes.
Add the honey and the stock, then allow to simmer for 12 - 15 minutes over low heat.
Meanwhile, cut open the bread roll. Transfer to a parchment-lined baking sheet and drizzle with the rest of the olive oil.

Bake the bread in the oven for 6 - 8 minutes, then top half of it with the pesto. Leave the rest plain.
Take the soup off the heat and add half of the Grana Padano.
Use an immersion blender to process into a smooth soup, adding a splash of warm water as necessary if the soup is too thick.
Season to taste with salt and pepper.

Serve the soup in bowls.
For parents: garnish with the rest of the Grana Padano and serve the pesto bread alongside.
For kids: serve the soup plain, with the plain bread alongside.
Drizzle with extra virgin olive oil as preferred.