Tomato Mango Soup 

Tomato Mango Soup

(0)

Calories:141 kcal
Difficulty:moderate
Preparation:35 min
Ready in:35 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories141 kcal(7%)
Protein7 g(14%)
Fat6 g(8%)
Carbohydrates14 g(5%)
Added Sugar0 g(0%)
Roughage0 g(0%)

Recipe Development: EAT SMARTER

Ingredients

For servings

750 gramsTomatoes
1Shallots
1 pieceGinger root (2 cm)
2 tablespoonsVegetable oil
2 teaspoonsCurry powder
1 generous pinchTurmeric
300 millilitersinstant Vegetable broth
1ripe Mango
1Limes
Salt
freshly ground pepper
1 pinchSugar
80 gramsProsciutto (without fat)

Directions

1 Carve the tomatoes and blanch in boiling water. Rinse in cold water, peel, quarter and remove the seeds. Peel and dice the shallot. Peel and grate the ginger.
2 Heat the oil in a pot. Saute the shallot and ginger. Mix in the spices. Add the tomatoes and broth. Cover and simmer for about 10 minutes.
3 Peel the mango, remove the pit and cut into columns. Cut half of the mango into small cubes and add to the soup. Puree the soup. Pour in a little broth, if necessary. Peel the lime, zest and squeeze the juice. Season the soup with lime zest, lime juice, salt, pepper and sugar.
4 Cut the remaining mango slices into bite size pieces. Cut the prosciutto into strips. Add the mango pieces and prosciutto to the soup and serve immediately.
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