Eggplant Soup
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
232
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 232 cal. | (11 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 332 mg | (8 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 250 grams Eggplant
- salt
- 150 milliliters dry white wine
- 300 milliliters instant Vegetable broth
- freshly ground peppers
- 2 Tomatoes
- 150 grams Whipped cream
- 1 garlic clove
- 3 Tbsps olive oil
- Basil
Preparation steps
1.
Peel and chop the onion. Rinse the eggplant and cut 8 thin slices off of the end.
2.
Peel and chop the remaining eggplant. Pour the onion, eggplant, wine and broth into a sacuepan. Season with salt and pepper. Cover and simmer for about 10 minutes. Puree, stir in the cream and mix in the pressed garlic.
3.
Rinse the tomatoes, cut into quarters, remove the seeds and cut into strips.
4.
Saute the eggplant slices in hot oil for about 2 minutes, until golden brown on each side.
5.
Serve the soup garnished with tomato strips, eggplant chips and sprinkled with basil.
