The herbs, basil and olives give the soup a Mediterranean touch.
Ingredients
-
1 shallot
-
1 clove of garlic
-
2 red peppers
-
1 tablespoon oil
-
1 to 2 tablespoons Provencal herbs
-
pepper
-
4 pitted olives
-
8 basil leaves
Preparation
- Clean the shallot, garlic and peppers. Cut the shallot and garlic into shreds and the peppers into pieces.
- Heat the oil and fry the shallot, garlic, bell pepper and Provencal herbs until soft.
- Add 300 milliliters of water and cook the peppers for 10 minutes.
- Puree the mixture in a food processor or with an immersion blender.
- Season the soup with pepper.
- Slice the olives. Wash the basil.
- Divide the soup between two plates and garnish with the olives and basil.
Number of persons
2
Duration
15-30 minutes
| Energy |
85 kcal |
|---|---|
| Egg white |
1 gram |
| Carbohydrates |
4 grams |
| Fat |
6 grams |
| Saturated fat |
1 gram |
| Fiber |
3 grams |
| Salty |
0.4 grams |
