Red Pepper, Tomato and Onion Soup in Onion Cases
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
157
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 157 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 17 μg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 203 mg | (5 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 large onions (approx. 250 g each)
- 2 cloves garlic cloves (crushed)
- 1 red pepper (diced)
- 2 Tbsps olive oil
- 1 Tbsp fresh thyme (chopped)
- 1 Tbsp tomato puree
- 2 tsps paprika
- cayenne pepper
- 3 cups vegetable stock
- 4 black Olives (chopped)
- ¼ cup Goat cheese (crumbled)
- 3 Tbsps breadcrumbs
- 2 Tbsps fresh parsley (chopped)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Place the onions on an oven-proof dish and bake for 45 minutes. Remove and leave to cool.
3.
Cut a lid off each onion and carefully scoop out the insides. Chop the scooped out onion and place in a bowl. Add the garlic and the pepper and season with salt.
4.
Fry the mixture in olive oil until golden. Add the thyme, tomato purée, paprika, a pinch of cayenne pepper and season with ground black pepper. Simmer for a few minutes, then add the stock and simmer for around 5 minutes. Stir in the olives.
5.
Warm the hollowed out onions in the oven then fill up with the hot soup and serve garnished with the goat's cheese, breadcrumbs and the parsley.
