Mugs of Tomato and Veg Broth
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
178
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 178 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 293 mg | (7 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 small Red onion (chopped)
- 1 small Red onion (chopped)
- 2 cloves garlic cloves (minced)
- 2 cups canned Tomatoes
- 3 cups vegetable stock
- Basil (leaves picked)
- ½ white Baguette (sliced)
- salt
- freshly ground peppers
Preparation steps
1.
Divide the oil, onions, and garlic between four microwaveable mugs. Cook on high for 2 minutes and carefully remove from the microwave.
2.
Divide the chopped tomatoes between each much before topping up with stock. Add a little seasoning, stir well, and return to the microwave, cooking for a further 4 - 6 minutes until the soup is piping hot.
3.
Adjust the seasoning to taste and leave to stand, covered loosely, for a few minutes as you prepare the garnish.
4.
Toast the slices of baguette in a toaster or under a hot grill. Serve them with the soup, topped with a garnish of basil leaves.
