Tomato Leek Soup
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 331 cal. | (16 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 71.5 μg | (119 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 701 mg | (18 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
