Tomato and Anchovy Soup
(1 vote)
(1 vote)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
207
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 16.3 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 491 mg | (12 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 21 ozs Tomatoes
- 2 onions
- 2 cloves garlic cloves
- 12 Anchovy fillet (in oil)
- ⅛ cup butter
- 3 tsps herbes de Provence
- 1 bay leaf
- 2 Tbsps fresh thyme (chopped)
- 2 ½ cups vegetable stock
- sugar
- salt
- peppers
- To garnish
- 1 Tomato (skinned, deseeded and cut into strips)
- 4 Tbsps olive oil
- 1 tsp herbes de Provence
Preparation steps
1.
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.
2.
Peel and finely dice the onions and garlic. Chop the anchovy fillets.
3.
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.
4.
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.
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.
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