Print
bookmark_border
Copy URL
Pinterest
star
Rate
chat_bubble
Comment

Tomato and Anchovy Soup

0
Average: 0 (0 votes)
(0 votes)
Tomato and Anchovy Soup
282
calories
Calories
0
Print
easy
Difficulty
35 min.
Preparation
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie282 kcal(13 %)
Protein7.67 g(8 %)
Fat21.36 g(18 %)
Carbohydrates18.19 g(12 %)
Sugar added0 g(0 %)
Roughage3.93 g(13 %)
Vitamin A215.55 mg(26,944 %)
Vitamin D0 μg(0 %)
Vitamin E1.27 mg(11 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.12 mg(11 %)
Niacin5.41 mg(45 %)
Vitamin B₆0.29 mg(24 %)
Folate43.9 μg(15 %)
Pantothenic acid0.41 mg(7 %)
Biotin9.81 μg(22 %)
Vitamin B₁₂0.14 μg(5 %)
Vitamin C33.11 mg(35 %)
Potassium638.78 mg(16 %)
Calcium87.74 mg(9 %)
Magnesium38.41 mg(13 %)
Iron2.21 mg(15 %)
Iodine1.5 μg(1 %)
Zinc0.84 mg(12 %)
Saturated fatty acids5.81 g
Cholesterol28.02 mg
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
21 ounces
2
2 cloves
12
cup
3 teaspoons
1
2 tablespoons
fresh thyme (chopped)
2 ½ cups
To garnish
1
tomato (skinned, deseeded and cut into strips)
4 tablespoons
1 teaspoon
print shopping list

Preparation

Preparation steps

Step 1/5
Cut a cross into each tomato, drop into boiling water for a few seconds, then skin, remove the stem scar and cut the tomatoes into quarters.
Step 2/5
Peel and finely dice the onions and garlic. Chop the anchovy fillets.
Step 3/5
Heat the butter in a pan and briefly sweat the onions, garlic and tomatoes. Add the anchovies, herbes de Provence, bay leaf and thyme, then add the stock.
Step 4/5
Put a lid on the pan and simmer the soup over a low heat for about 20 minutes. Remove the bay leaf, puree the soup and push through a sieve.
Step 5/5
Reheat and season to taste with sugar, salt and pepper. Ladle the soup into plates and serve garnished with the tomato, oil and herbs.

Post the first comment