Title Value
1. Pumpkin 300 Column
2. Zucchini 200 Column
3. Bulb onions 1 PC.
4. Carrot 1 PC.
5. Sweet red pepper 1 PC.
6. Rosemary 1 twig
7. Garlic powder 1 Tsp
8. Vegetable broth 2 Art.
9. Olive oil 2 art. l
10. Black pepper taste
11. Salt taste

1. Stage

Cut all the vegetables into medium pieces and put on a baking sheet. Shave with olive oil, salt and pepper, put sprigs of rosemary on top. Bake for 25 minutes at 200 degrees.

2. Stage

Remove the skin from the baked pepper. Beat the vegetables with a blender until smooth. Pour the vegetable broth into the soup, add dried garlic and, if necessary, salt. Simmer for 5 minutes.

3. Stage

Garnish the finished soup with flax or pumpkin seeds and serve.

4. Stage

Bon Appetit!!!

5. Stage

Baked vegetables puree soup is not only delicious, hearty and aromatic, but also healthy. Cooking is very simple and fast, this soup is perfect for the whole family, and especially for children. You can cook such a soup at any time of the year, not only from fresh vegetables, but also frozen ones. At your discretion, you can change the amount of ingredients in any direction.