Tomato Leek Soup

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Tomato Leek Soup
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
331
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie331 cal.(16 %)
Protein5 g(5 %)
Fat26 g(22 %)
Carbohydrates12 g(8 %)
Sugar added2 g(8 %)
Roughage3.8 g(13 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.6 μg(3 %)
Vitamin E3.3 mg(28 %)
Vitamin K71.5 μg(119 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.4 mg(29 %)
Folate126 μg(42 %)
Pantothenic acid0.8 mg(13 %)
Biotin9.7 μg(22 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C56 mg(59 %)
Potassium701 mg(18 %)
Calcium117 mg(12 %)
Magnesium41 mg(14 %)
Iron1.5 mg(10 %)
Iodine13 μg(7 %)
Zinc0.6 mg(8 %)
Saturated fatty acids11.1 g
Uric acid70 mg
Cholesterol42 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
600 grams Beefsteak tomato
1 onion
2 garlic cloves
1 chili pepper
4 Tbsps olive oil
500 milliliters Vegetable broth
200 milliliters Whipped cream
1 stalk Leeks
150 milliliters dry white wine
1 handful parsley
sugar
salt
peppers
How healthy are the main ingredients?
LeekWhipped creamolive oilparsleyoniongarlic clove

Preparation steps

1.

Blanch the tomatoes in boiling water, peel, quarter, remove the cores and cut into small cubes. Peel and finely chop the onion and garlic. Rinse the chile pepper, halve lengthwise, scrape out the seeds and cut into strips.

2.

Saute the onion, garlic and chile pepper in 2 tablespoons of hot oil. Add the tomatoes. Pour in the broth. Add about 150 ml (approximately 1/2 cup) of cream. Simmer for 10-15 minutes.

3.

Cut the leek lengthwise, rinse and cut into rings. Saute the leek in the remaining oil. Pour in the white wine and simmer over low heat for about 5 minutes.

4.

Rinse the parsley, shake dry and pluck the leaves.

5.

Season the soup with sugar, salt and pepper. Add the leek and the remaining cream. Serve sprinkled with parsley.