Pepper Tomato Soup with Juniper
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
224
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 31.4 μg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 218 mg | (229 %) | ||
| Potassium | 932 mg | (23 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 red Bell pepper
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 400 grams Tomatoes (canned)
- 600 milliliters Tomato juice
- 100 milliliters dry white wine
- 2 bay leaves
- 1 Tbsp ground paprika (sweet)
- 1 tsp sugar
- salt
- freshly ground peppers
- Nutmeg (freshly ground)
- 100 milliliters Whipped cream
- 1 Tbsp Juniper berries
Preparation steps
1.
Trim the peppers, rinse and cut into large pieces. Peel the onion and garlic and chop finely. Cook in hot oil. Add the peppers and cook briefly. Strain and add tomatoes, pour in the tomato juice and the wine, add the bay leaves and simmer for about 10 minutes. Season with the paprika, sugar, salt, pepper and nutmeg.
2.
Beat the cream until semi-rigid. Coarsely grind the juniper berries.
3.
To serve, pour the soup into bowls and garnish with a dab of cream and juniper berries.
