Creamy Eggplant Soup with Stewed Tomatoes
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
465
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 465 cal. | (22 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 14.8 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 709 mg | (18 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 onion
- 1 Eggplant
- salt
- 150 milliliters dry white wine
- freshly ground peppers
- 2 Tomatoes
- 150 grams Whipped cream
- 1 garlic clove
- 3 Tbsps olive oil
- Basil (for garnish)
Preparation steps
1.
Peel and chop onion. Rinse eggplant. Cut 8 thin slices and set aside.
2.
Peel remaining eggplant and chop. Place in a saucepan, add onion, wine and broth and season with salt and pepper. Cover and simmer for about 10-15 minutes. Puree with an immersion blender, press garlic and add to soup.
3.
Rinse tomatoes, cut into quarters, remove seeds and cut into strips.
4.
Cook eggplant slices in hot oil in a pan for about 2 minutes or until golden brown, turning once. Drain on paper towels and sprinkle with salt.
5.
Season soup to taste, garnish with basil and serve with tomato strips and eggplant slices.
