Onto soup

Onto soup

JanaBy Jana    

May 9, 2018

Onto soup 0 5 0
  • Prep: 10 mins
  • Cook: 40 mins
  • 10 mins

    40 mins

    50 mins

  • Yields: 4-6 Bowls
Onto soup


1All cut vegetable put to the baking tray. Spread the seasoning over. Cut the butter for smaller pcs and spread it over the veg in the tray.

2Put it to the oven for about 30mins for 180 degrees. Occasionally steer and possible add a bit of water if its too dry.

3When its done put all the content from the tray into the deep pan and pour over the stock.

4Bring to the boil and then switch off.

5Blend the soup until its smooth or leave it a bit chunky if you like.

6Add salt and pepper and steer.

7As a toppings you can make croutons from rye bread.


750ml of vegetable stock

4 red onions, peeled and roughly chopped

1kg of tomatoes, chopped

2 red peppers, cut for medium pcs

3 cloves of garlic, peeled and roughly chopped

half of butter

1 tsp of paprika

1 tsp of nutmeg

1 tsp of turmeric


freshly grounded pepper


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