Red Cabbage Tomato Soup with Pomegranate Seeds
Red cabbage tomato soup with pomegranate seeds - Great mix of fruity and spicy ingredients
Healthy, because
Even smarter
Nutritional values
Tomatoes, pomegranates, red cabbage, and nuts are characterized by a high content of secondary plant substances. These protect cells from inflammation and aging processes.
Leftovers of the aromatic red cabbage and tomato soup can be easily frozen. After defrosting, you only need to prepare the topping fresh.
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 34.1 μg | (57 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 1,337 mg | (33 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 2 onions
- 1 garlic clove
- 18 ozs Red cabbage
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 1 Tbsp honey
- 2 ¾ ozs balsamic vinegar
- 36 ozs Vegetable broth
- 9 ozs strained tomato
- salt
- peppers
- 1 pinch ground Cumin
- 1 pinch smoked ground paprika
- 5 ozs Yogurt
- 4 Tbsps Pomegranate seed
- 2 ozs walnut kernels
Kitchen utensils
Preparation steps
Peel and finely dice onions and garlic. Clean red cabbage, wash, cut into strips, removing the stalk. Heat olive oil in a pot. Sauté onions, garlic and cabbage in it for 5-6 minutes over medium heat, stirring.
Add tomato paste and honey and fry lightly for 3 minutes. Deglaze with vinegar and 3.5 Tablespoons broth and simmer liquid over medium heat for 5 minutes.
Add tomatoes and remaining broth, season with salt, pepper, cumin and paprika powder and simmer everything for about 25 minutes at low heat.
Finely puree soup and season to taste. To serve, spread yogurt and pomegranate seeds over soup. Coarsely chop walnuts as desired and sprinkle over red cabbage and tomato soup with pomegranate seeds.
