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Tomato cream soup

Ingredients

Adjust Servings:

	8 tomato
	5 cloves of garlic
	1 white onion
	50 g olive oil
	spice
	chick-pea
	lean mayonnaise
	parsley
	salt

Nutritional information

9 g

Protein

65 g

Carbs

0 g

Fat

305

Calories

Tomato cream soup

Name: Tomato cream soup
Total time: 20 min
Yield: 2
Cuisine: Ukrainian
Ingredients: tomato: 8; garlic: 5 cloves of; white onion: 1; olive oil: 50 g; spice; chick-pea; lean mayonnaise; parsley; salt

EASY AND TASTY

Features:

Cuisine:

Ukrainian

20 min
Serves 2
Easy

Ingredients

8 tomato
5 cloves of garlic
1 white onion
50 g olive oil
spice
chick-pea
lean mayonnaise
parsley
salt

Directions

Steps

Done

PREPARATION

1. Cut the tomatoes and onions into quarters and put them together with the garlic on a baking sheet, sprinkle with a drop of olive oil and a pinch of salt. Put in the oven at 180 degrees for 35-40 minutes.
2. Next, put the baked vegetables in a saucepan, pour water, just enough to cover the tomatoes, but no more. Add spices to taste and let it boil. I used Soup Mix, which has dried onions and herbs, peppers, and Italian Mix.
3. Beat everything with a hand blender, add your favorite toppings and enjoy a delicious cream soup.

If desired, you can season the soup with lean mayonnaise, add baked chickpeas and parsley.

Chef Hanna

Creamy pumpkin cream soup

Lean soup with pasta and mushrooms

246

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2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

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Ingredients

Nutritional information

Tomato cream soup

EASY AND TASTY

Ingredients

Directions

Steps

PREPARATION

Chef Hanna

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