Tomato and Anchovy Soup
(0 votes)
(0 votes)
Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
282
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 282 kcal | (13 %) | ||
| Protein | 7.67 g | (8 %) | ||
| Fat | 21.36 g | (18 %) | ||
| Carbohydrates | 18.19 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.93 g | (13 %) |
more nutritional values
| Vitamin A | 215.55 mg | (26,944 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.27 mg | (11 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 5.41 mg | (45 %) | ||
| Vitamin B₆ | 0.29 mg | (21 %) | ||
| Folate | 43.9 μg | (15 %) | ||
| Pantothenic acid | 0.41 mg | (7 %) | ||
| Biotin | 9.81 μg | (22 %) | ||
| Vitamin B₁₂ | 0.14 μg | (5 %) | ||
| Vitamin C | 33.11 mg | (35 %) | ||
| Potassium | 638.78 mg | (16 %) | ||
| Calcium | 87.74 mg | (9 %) | ||
| Magnesium | 38.41 mg | (13 %) | ||
| Iron | 2.21 mg | (15 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 0.84 mg | (11 %) | ||
| Saturated fatty acids | 5.81 g | |||
| Cholesterol | 28.02 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 21 ounces tomatoes
- 2 onions
- 2 cloves garlic
- 12 Anchovy fillet (in oil)
- ⅛ cup butter
- 3 teaspoons herbes de Provence
- 1 bay leaf
- 2 tablespoons fresh thyme (chopped)
- 2 ½ cups vegetable stock
- sugar
- salt
- peppers
- To garnish
- 1 tomato (skinned, deseeded and cut into strips)
- 4 tablespoons olive oil
- 1 teaspoon 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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