Fruity Tomato Soup
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
399
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 399 cal. | (19 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 13.5 μg | (23 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 253 mg | (266 %) | ||
| Potassium | 1,383 mg | (35 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 51 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 scallions
- 2 Tbsps olive oil
- 400 milliliters Tomato juice (canned)
- 600 milliliters Orange juice
- 2 tsps cornstarch
- 1 pc fresh ginger
- 2 garlic cloves
- 2 Oranges
- salt
- peppers
- 1 Tbsp scallions
Preparation steps
1.
Rinse scallions, trim, cut into rings and sauté in 1 tablespoon olive oil.
2.
Bring tomato juice to a boil. Combine orange juice with cornstarch until smooth, add to tomato juice and simmer for 2 hours. Season with salt and pepper.
3.
Peel ginger, finely chop and cook in the remaining olive oil. Peel garlic and press through a garlic press. Stir both into the soup.
4.
Remove crust from bread and halve diagonally. Cook bread triangles in chile oil for 2 minutes, turning.
5.
Zest some of the orange finely for garnish. Cut oranges into pieces.
6.
Ladle orange soup into soup bowls, garnish with chopped chives and orange zest and serve orange pieces alongside.
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