Smooth Tomato Veloute
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
127
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 127 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 15.3 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 669 mg | (17 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ⅛ cup butter
- 1 onion (chopped)
- 1 clove garlic cloves (crushed)
- 1 tsp fennel seeds (crushed)
- 1 Tbsp tomato puree
- 35 ozs Tomatoes (chopped)
- 2 tsps sugar
- 1 bay leaf
- 2 ½ cups vegetable stock
- salt
- peppers
- To garnish
- thyme
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Peeler, 1 Box grater, 1 Large knife, 2 Bowls, 1 Tablespoon, 1 Salad spinner, 1 Citrus juicer, 1 Small bowl, 1 Teaspoon, 1 kleiner Whisk, 1 große Platter oder 2 Teller, 1 Cookie cutter (Herz)
Preparation steps
1.
Heat the butter in a large pan and gently cook the the onion and garlic until softened. Stir in the fennel seeds and cook for 1 minute. Add the tomato puree and cook for a further 2 minutes.
2.
Add the tomatoes, sugar, bay leaf and stock. Bring to a boil, then simmer for 20 minutes. Cool slightly.
3.
Remove the bay leaf. Transfer the vegetables in batches to a blender or food processor and blend until smooth. Push through a sieve to remove any skin or seeds and return the liquid to the rinsed-out pan.
4.
Season to taste with salt and pepper. Pour into bowl and serve garnished with thyme.
