Pepper and Tomato Soup
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
184
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 184 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 31.5 μg | (53 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 377 mg | (9 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 onion (finely chopped)
- 1 garlic clove (finely chopped)
- 1 Tbsp tomato puree
- 2 Tbsps olive oil
- 2 red peppers (seeds removed, finely chopped)
- 1 ¼ cups canned Tomatoes
- 2 cups vegetable stock
- ⅔ cup Vegetable juice
- 1 bay leaf
- 1 pinch sugar
- 2 Tbsps low-fat Crème fraiche
- To garnish
- 4 sprigs parsley
Preparation
Kitchen utensils
1 Citrus juicer, 1 Cutting board, 1 Teaspoon, 8 Toothpicks, 1 Small knife, 1 Large knife, 1 Tablespoon, 1 große Non-stick pan mit Deckel, 1 Wooden spoon, 1 Measuring cups, 1 Casserole dish, 1 Paper towel
Preparation steps
1.
Sauté the onion and garlic with the tomato puree in olive oil. Add the pepper and simmer for 5 minutes.
2.
Add the tomatoes, stock and juice and bring to a boil. Season with salt, ground black pepper and the bay leaf and simmer, covered on a low heat for 20 minutes.
3.
Turn off the heat and use a hand blender to whiz to a smooth soup. Add the sugar.
4.
To make the croutons fry the bread in hot oil for approx. 2 minutes until golden brown. Add the parsley and dry on kitchen paper.
5.
Pour the soup into hot bowls and add a dollop of crème fraiche.
6.
Garnish with croutons and parsley.
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