Orange-Flavored Tomato Soup with Shrimp
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
185
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 185 cal. | (9 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 15.3 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 796 mg | (20 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 123 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams canned Tomatoes (peeled)
- 1 red onion
- 2 Oranges
- 2 Tbsps olive oil
- ⅘ l Vegetable broth
- salt
- freshly ground peppers
- 1 pinch sugar
- Coriander ((for garnish_)
- 200 grams shrimp (ready to cook deveined and peeled, tails removed)
- 1 tsp ginger (freshly grated)
- 1 half Lime (juice and zest)
- 1 chili pepper (finely chopped)
Preparation steps
1.
In a bowl, stir together ginger, lime zest and juice, and chopped chile. Add shrimp, cover and let marinate about 30 minutes.
2.
Cut off peel and white pith from oranges. With a sharp paring knife, remove segments. Squeeze remaining pulp over a bowl and reserve juice.
3.
Peel and thinly slice onion.
4.
Heat oil in a pan and sauté onion. Add tomatoes and deglaze with broth. Bring to a boil and simmer about 10 minutes. Stir in reserved orange juice. Season with salt, pepper and sugar. Add orange segments, cover and remove from heat.
5.
In a hot pan, fry shrimp with marinade, stirring, 2-3 minutes.
6.
Divide soup among bowls, top with shrimp and garnish with cilantro.
