Vegetarian pizza soup

Vegetarian pizza soup

Healthy because:

The mushrooms in the pizza soup shine with their high niacin content. This B vitamin is needed in the body for energy production from carbohydrates, fats and proteins and is also important for muscle and nerve function.

Mashed tomatoes have a particularly high content of lycopene. This is a secondary plant substance, which effectively protects our body cells from free radicals.

Smarter Tip

For a higher protein content, you can add fried tofu or soy granules that have been soaked and fried to the vegetarian pizza soup. You can then reduce the amount of mushrooms by about half, slice them and add them to the soup along with the tomatoes and broth.
As with a classic pizza, you can vary the "toppings". Try the soup with corn, arugula, olives or pepperoni.

 

 

Ingredients:

300 g brown mushrooms
1 red onion
2 garlic cloves
1 yellow bell pepper
1 red bell bell pepper
100 g baby spinach
250 g mozzarella (45 % fat in dry matter)
4 tablespoons hazelnut kernels
4 tablespoons olive oil
500 g strained tomatoes (jar)
500 ml vegetable broth
salt
pepper
2 tsp dried oregano
1 tsp dried basil
1 tsp paprika powder
2 tsp. soy sauce

Preparation steps

1.Clean mushrooms, cut into very small cubes and spread out on a baking sheet. Let dry for about 30 minutes.

2.Meanwhile, peel onion and garlic, cut onion into strips and chop garlic. Clean peppers, wash, cut in half, remove seeds and cut into cubes. Clean spinach, wash, shake dry and chop coarsely, set aside about a handful for garnish. Drain mozzarella and cut into small cubes.

3.Roughly chop hazelnuts and toast in a pan over medium heat for about 3-5 minutes, remove from pan and set aside.

4.Heat 2 tablespoons olive oil in a saucepan and sauté onions and garlic over medium heat. Pour in tomatoes and broth and simmer for about 10 minutes. Season pizza soup with salt, pepper, oregano and basil. Then add peppers, spinach and three quarters of the mozzarella and stir in.

Heat the remaining olive oil in the pan and fry the mushroom cubes for about 5 minutes and season with paprika powder, soy sauce and pepper. Then mix with hazelnuts and add to the pizza soup. Sprinkle with remaining spinach and mozzarella and serve.