Tomato Broth

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Tomato Broth
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
165
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie165 cal.(8 %)
Protein3 g(3 %)
Fat13 g(11 %)
Carbohydrates8 g(5 %)
Sugar added1 g(4 %)
Roughage4.1 g(14 %)
Vitamin A0.6 mg(75 %)
Vitamin D0 μg(0 %)
Vitamin E3.3 mg(28 %)
Vitamin K34.6 μg(58 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.3 mg(21 %)
Folate72 μg(24 %)
Pantothenic acid0.8 mg(13 %)
Biotin8.7 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C42 mg(44 %)
Potassium668 mg(17 %)
Calcium72 mg(7 %)
Magnesium32 mg(11 %)
Iron1.3 mg(9 %)
Iodine4 μg(2 %)
Zinc0.3 mg(4 %)
Saturated fatty acids2 g
Uric acid57 mg
Cholesterol0 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
800 grams ripe Tomatoes
2 sticks Celery
1 shallot
2 Tbsps olive oil
4 sprigs thyme
1 sprig rosemary
1 bay leaf
4 white peppercorns
1 pinch sugar
salt
600 milliliters Beef broth (or vegetable broth)
As liner
50 grams carrots
50 grams Celery
olive oil
How healthy are the main ingredients?
TomatoCelerycarrotCeleryolive oilthyme

Preparation steps

1.

Rinse and quarter the tomatoes. Rinse, trim, and slice the celery. Peel and chop the shallot, then sauté with the celery in the oil. Add the tomato, sprigs of herbs, peppercorns, bay leaf, sugar, and the broth. Season to taste with salt. Bring to a boil, reduce the heat, and cook for 45 minutes over low heat. Pour through a strainer lined with cheesecloth. Don't press down on the contents, as this will make the broth cloudy. Place the broth back into the pot.

2.

Peel, trim, and finely chop the carrot and celery.

3.

Bring the broth to a boil, then add the vegetables. Simmer for 1-2 minutes, then sprinkle with a few drop sof olive oil. Season to taste with salt, divide into glasses, and serve.