Spicy Vegetable Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 137 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 37.8 μg | (63 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 208 mg | (219 %) | ||
| Potassium | 619 mg | (15 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 Zucchini
- 4 ripe Tomatoes
- 1 chili pepper
- 2 red Bell pepper
- 1 yellow Bell pepper
- 400 milliliters vegetable stock
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 2 Tbsps Crème fraiche
- 1 Tbsp oregano (chopped)
- 1 tsp lemon juice
- salt
- 1 pinch sugar
- parsley (for garnish)
Preparation steps
Rinse zucchini, trim and finely chop 1/3 of zucchini. Coarsely chop remaining zucchini. Rinse tomatoes, peel and dice. Rinse chile pepper, remove seeds and finely chop. Rinse bell peppers, cut in half, remove seeds, then finely dice half of yellow and half of red bell pepper. Coarsely dice remaining bell peppers. Peel shallot and garlic and finely chop.
Heat oil in a large pot, and gently saute shallot and garlic until translucent. Add coarsely diced bell peppers, zucchini and chile peppers and saute. Then add tomatoes and oregano and simmer for 20 minutes while open. Puree everything with an immersion blender and press through a fine sieve back into the pot. Boil over low heat and stir in creme fraiche. Season with sugar, lemon juice and salt. Pour finished soup into bowls and serve garnished with remaining finely diced vegetables and parsley leaves.
