Red Vegetable Bisque
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
134
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 134 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 456 mg | (11 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 4 cups Vine Tomatoes (cored and cut into 2 cm | 1" cubes)
- 1 clove garlic cloves (minced)
- ½ small onion (finely chopped)
- 1 Tbsp tomato puree
- ⅔ cup vegetable stock
- Basil
- 0.333 cup Crème fraiche
- salt
- freshly ground peppers
Preparation steps
1.
Combine the oil, tomato, garlic, onion, tomato puree, stock, and half a teaspoon of salt in a microwaveable bowl.
2.
Cover tightly with clingfilm and microwave on high for 8 minutes.
3.
Carefully pierce the clingfilm with a knife to let the steam escape before removing from the microwave. Pour the contents of the bowl into a food processor and blend until the soup is mostly smooth with a little texture.
4.
Add half of the basil leaves and pulse a few times to incorporate them into the soup. Season to taste with salt and pepper.
5.
Ladle into microwaveable mugs and reheat in the microwave if necessary. Serve with a dollop of creme fraiche on top and a garnish of the remaining basil.
