Tomato Broth with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 247 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 25.4 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 832 mg | (21 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 kilogram ripe Tomatoes
- 3 garlic cloves
- 2 onions
- 3 Tbsps olive oil
- 1 l Vegetable broth
- salt
- freshly ground peppers
- 2 Tbsps dried oregano
- 150 grams Cherry tomatoes
- 2 slices Whole Grain Rye Rolls
- 30 grams butter
- 1 peeled garlic clove
- 1 Tbsp chopped Basil
Preparation steps
Rinse the tomatoes and cut into quarters. Peel the garlic and onions, and finely dice. Set half of the onions aside.
Heat 2 tablespoons of oil in a saucepan and sauté the garlic and onions until soft. Add the tomatoes and vegetable broth. Season with salt, pepper and oregano and cook over medium heat for about 1 hour. Pour the soup through a cloth strainer into another pot, then boil again.
Rinse the cherry tomatoes, score crosswise at the bottom and blanch for about 2 minutes in boiling water. Remove, rinse under cold water and drain well.
Cut the bread into 1 cm (approximately 1/3 inch) cubes and fry until golden brown in a pan with melted butter and a crushed clove of garlic. Remove and drain on paper towels.
Briefly sauté the remaining onions in a hot pan with the rest of the oil. Pour the broth into small bowls and serve each with a few croutons, diced onions, chopped basil and a cherry tomato.
