Vegetable cream soup
A source of vitamins and antioxidants, this cream soup helps strengthen the immune system and supports skin health. Its delicate texture and rich flavor make it perfect for a cozy dinner.
Preheat the oven to 190 °C.
Chop the sweet red pepper (300 g) and carrot (200 g). Place on a baking sheet.
Roast the vegetables for 30–35 minutes until soft and lightly caramelized.
Pour the canned tomatoes (400 g) into a pot and heat over medium heat for 5 minutes.
Add the roasted pepper and carrot, sprinkle with salt (to taste), paprika (1 tsp), smoked paprika (1/2 tsp), black pepper (to taste), and ground ginger (1/4 tsp).
Blend until smooth.
Add cream (15–20%, 200–300 ml) and broth (meat or vegetable without onion and garlic, 300–400 ml).
Heat the soup over low heat for 5–7 minutes, without bringing it to a boil.
Serve with pumpkin seeds (to taste) and toasted keto croutons made from almond or coconut bread.
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