Olive Soup with Croutons
Healthy, refreshing, and light. A starter for the whole family.
Details
- Preparation Time: 10 minutes
- Cooking Time: 40 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 4
Ingredients
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10 pieces Tomato, red
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2 pinch Salt, table
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1 spoon Oil, olive
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4 pods Garlic, fresh
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1 piece Onion, raw
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1 can Olives, green, in brine
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1.5 l Soup base, chicken, cube
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200 g Bread, whole grain
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3 twigs Dill, fresh
Steps
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Place a pot of salted water on the heat and wait for it to boil. Add the cherry tomatoes to the boiling water for two minutes. Carefully drain the tomatoes, peel them, and place them in a bowl.
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Add a little olive oil to a larger pot and place the peeled cherry tomatoes in it. Mash the tomatoes with a cooking spoon and cook over low heat. Peel and finely chop the garlic and onion, then add them to the pot.
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Drain the olives and rinse them well. Quickly dry them with a clean kitchen towel, then slice them into rings. Add the sliced olives to the pot with the tomatoes, stir, and pour in the vegetable broth. Cook for 20 minutes. After 20 minutes, remove the soup from the heat.
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Cut slices of whole-grain bread into cubes and place them in a pan. Place the pan on the heat and evenly drizzle the bread cubes with olive oil. Stir the cubes constantly so they brown evenly. Once they turn golden brown, transfer them from the pan to a bowl.
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Rinse the dill, chop the sprigs into smaller pieces, and add them to the soup, stirring well. Serve the soup in bowls, accompanied by the croutons.
Nutrition Information (Per 100g)
- Calories: 78.02 kcal
- Fat: 4.28 g
- Saturated Fat: 0.52 g
- Carbohydrates: 7.39 g
- Sugars: 1.84 g
- Protein: 1.6 g
- Fiber: 1.88 g
Advice
To enhance the flavor, you can add a drop of vinegar to the cooked soup or a tablespoon of sour cream per serving/plate. Instead of onion, you can use shallots, which, together with cherry tomatoes, give the dish a pleasantly sweet taste.