Spicy Indonesian Tomato Soup
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
67
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 67 cal. | (3 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 15.9 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 702 mg | (18 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5.333 cups ripe Tomatoes
- 2 sprigs thyme
- 2 cups vegetable stock
- 1 carrot
- 1 large onion
- 1 clove garlic cloves
- 1 red chili pepper
- 3 Tbsps Sambal oelek
- salt
- peppers
Product recommendation
Serve with fresh herb focaccia.
Can be frozen.
Preparation
Kitchen utensils
1 Non-stick pan, 1 Plate, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Fine grater, 1 Citrus juicer, 1 Bowl, 1 großer Pot, 1 Sieve, 1 Peeler, 1 Tablespoon, 1 Salad server, 1 Paper towel, 1 Bowl, 1 Wooden spoon
Preparation steps
1.
Wash the tomatoes, drop into boiling water for a few seconds, then skin, halve, deseed and dice. Put into a pan with the stock, thyme, trimmed and deseeded chilli and peeled garlic and bring to the boil. Cover and simmer gently for about 10 minutes, then remove the thyme and puree finely. Peel and roughly chop the onion. Wash, peel and dice the carrot. Add both to the soup and simmer with a lid on the pan for a further 15-20 minutes. Season with salt and pepper and add Sambal Oelek to taste. Ladle into warmed soup bowls and serve hot.
