Cold Tomato Orange Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 40.4 μg | (67 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 200 mg | (211 %) | ||
| Potassium | 1,362 mg | (34 %) | ||
| Calcium | 263 mg | (26 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 38 g |
Ingredients
- For the soup
- 250 grams Celery
- 1 onion
- 1 Tbsp Canola oil
- 500 milliliters Tomato juice
- 4 Tomatoes
- 1 Orange (organic)
- 2 Oranges
- salt
- freshly ground peppers
- 4 drops Tabasco sauce
- 1 tsp Worcestershire sauce
- For the garnish
- 1 cup Whipped cream
- 4 Oranges
- ½ bunch Chives
Preparation steps
For the soup: Rinse celery and cut into pieces. Peel tomatoes, remove seeds and chop. Peel onion, finely chop and sauté in oil. Add celery, chopped tomatoes and tomato juice and leave for 10 minutes over medium heat to gently simmer.
Set aside to cool. Finely grate organic orange zest for garnish, finely grate remaining and squeeze the juice. Peel other oranges, cut in half, remove seeds and cut into cubes. Add to the cold soup along with orange juice. Puree everything well, season with salt, pepper, Tabasco and Worcestershire sauce seasoning.
For the garnish: Rinse chives, shake dry and cut into rolls. Beat cream until stiff and fill into a piping bag with a round tip. Pipe onto the cold soup and serve garnished with chives, orange zest and orange slices.
