Tomato Ginger Soup with Spicy Cheese Crisps
Healthy, because
Even smarter
Nutritional values
Tomatoes provide abundant lycopene, an antioxidant that protects our body from free radicals. Parmesan scores with a lot of protein and calcium.
If you have a little more time, you should make the pizza dough yourself and use wholemeal flour. This contains more fiber, minerals, and vitamins than the white flour variant.
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 479 mg | (12 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the soup
- 2 onions
- 2 garlic cloves
- 2 Tbsps fresh ginger
- 2 Tbsps vegetable oil
- 2 cans peeled Tomatoes
- 2 bunches scallions
- salt
- freshly ground pepper
- sugar
- For the cheese crisps
- 2 slices Frozen pizza dough mix
- 2 tsps olive oil
- 2 small chili peppers
- 4 ozs grated Mozzarella
- 5 Tbsps Crème fraiche
Preparation steps
For the soup, peel onions and garlic and dice into cubes. Peel ginger and dice into cubes. Heat oil in a large saucepan. Add onions, garlic and ginger and sauté briefly. Add tomatoes and crush the tomatoes with a wooden spoon. Bring to a boil and cook uncovered for 20 minutes. Trim scallions, rinse and chop. Season the soup with salt, pepper and sugar. Add scallions to the soup, bring to a boil and season to taste. Keep soup hot.
Thaw pizza dough according to package instructions. Slice chile peppers lengthwise, remove the seeds and dice finely. Mix with pizza cheese and creme fraiche. Roll each sheet of dough on a lightly floured surface into a rectangle measuring approximately 9 x 9 inches. Cut the dough into triangles and place on a parchment paper-lined baking sheet. Brush triangles of dough with olive oil and dock with a fork several times. Spread the cheese mixture on top. Bake in a preheated oven at 400°F for about 15 minutes. Serve the cheese crisps with the tomato soup.
