Tomato and Pepper Soup
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
135
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 135 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 11.6 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 338 mg | (8 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams rip Tomatoes
- 250 grams red paprika
- 1 shallot
- 2 garlic cloves
- olive oil
- 800 milliliters Broth
- salt
- peppers
- 1 Tbsp White vinegar
- 1 Tbsp sugar
- 2 tsps cornstarch
- Basil (for garnish)
Preparation steps
1.
Blanch the tomatoes, peel, quarter, remove the seeds and dice.
2.
Preheat the oven to 250°C (approximately 500°F).
3.
Rinse the peppers, halve, remove the seeds and ribs. Place the peppers skin side up on a lined baking sheet. Bake until the skin is black and the skin starts to bubble.
4.
Remove the peppers and cover with a damp kitchen towel. Let stand briefly, remove the skin and cube.
5.
Peel and finely chop the shallot and garlic. Sweat in 2 tablespoons of hot oil until translucent. Add the vegetables and pour in the wine. Season with salt and pepper. Simmer over medium heat for about 20 minutes. Season the soup with vinegar and sugar. Thicken with the cornstarch and serve garnished with basil.
