Fiery Tomato Soup
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
3526
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,526 cal. | (168 %) | ||
| Protein | 166.62 g | (170 %) | ||
| Fat | 48.01 g | (41 %) | ||
| Carbohydrates | 741.55 g | (494 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 223.53 g | (745 %) |
more nutritional values
| Vitamin A | 15,440.6 mg | (1,930,075 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 100.01 mg | (833 %) | ||
| Vitamin B₁ | 6.97 mg | (697 %) | ||
| Vitamin B₂ | 3.61 mg | (328 %) | ||
| Niacin | 129.65 mg | (1,080 %) | ||
| Vitamin B₆ | 14.96 mg | (1,069 %) | ||
| Folate | 2,818.13 μg | (939 %) | ||
| Pantothenic acid | 16.65 mg | (278 %) | ||
| Biotin | 742.62 μg | (1,650 %) | ||
| Vitamin B₁₂ | 0.05 μg | (2 %) | ||
| Vitamin C | 2,569.22 mg | (2,704 %) | ||
| Potassium | 44,025.5 mg | (1,101 %) | ||
| Calcium | 1,879.97 mg | (188 %) | ||
| Magnesium | 2,054.69 mg | (685 %) | ||
| Iron | 50.85 mg | (339 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 31.87 mg | (398 %) | ||
| Saturated fatty acids | 6.67 g | |||
| Cholesterol | 12.37 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Pasta (star shape)
- salt
- 2 onions
- 2 garlic cloves
- 1 red chili pepper
- 600 Tomatoes
- 2 Tbsps minced Basil
- 1 Tbsp chopped parsley
- 3 Tbsps olive oil
- 200 grams Tomatoes (canned)
- 600 milliliters Vegetable broth
- 2 Tbsps balsamic vinegar
- salt
- sugar
- Tabasco sauce
- Basil (for garnish)
- shaved Parmesan (for garnish)
Preparation steps
1.
Cook the pasta in boiling salt water until al dente. Drain, rinse in cold water and drain well.
2.
Peel and chop the onions and garlic. Rinse the chile, halve lengthwise, remove the seeds and ribs and finely chop. Rinse, quarter and coarsely chop the tomatoes.
3.
Heat the olive oil in a large pot. Saute the onions, chile and garlic, stirring constantly.
4.
Add the canned and chopped tomatoes. Pour in the vegetable broth, vinegar, basil and parsley. Season with salt, sugar and 2 splashes of tabasco sauce. Simmer over medium heat for about 20 minutes, stirring occasionally.
5.
Puree the soup and pour through a sieve.
6.
Serve the soup and pasta garnished with basil and parmesan.
