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Cold Tomato Soup with Tofu and Celery
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 2 hrs 20 mins
Calories:
134
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 134 cal. | (6 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 10.7 g | (36 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 117.1 μg | (195 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,420 mg | (36 %) | ||
| Calcium | 344 mg | (34 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 270 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- ½ small shallot
- ½ garlic clove
- 80 grams Tofu
- 250 grams peeled Tomatoes (canned)
- 1 tsp Lime juice
- 1 Tbsp olive oil
- salt
- sugar
- cayenne pepper
- 2 Celery
Preparation steps
1.
Peel the shallot and garlic and chop finely. Dice tofu. Add shallot, garlic, diced tofu, tomatoes, lime juice and oil to a blender and puree. Season with salt, sugar and cayenne pepper and chill for 2 hours in the refrigerator.
2.
Cut celery stalks in half lengthwise. Pour soup into glasses and garnish with celery.
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