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Tomato Mango Soup

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Tomato Mango Soup
141
calories
Calories
0
Print
moderate
Difficulty
35 min.
Preparation
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie141 kcal(7 %)
Protein7.3 g(7 %)
Fat6 g(5 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate0 μg(0 %)
Pantothenic acid0 mg(0 %)
Biotin0 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium0 mg(0 %)
Calcium0 mg(0 %)
Magnesium0 mg(0 %)
Iron0 mg(0 %)
Iodine0 μg(0 %)
Zinc0 mg(0 %)
Saturated fatty acids0 g
Uric acid0 mg
Cholesterol0 mg
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
750 grams
1
1 piece
2 tablespoons
2 teaspoons
1 generous pinch
300 milliliters
1
ripe Mango
1
1 pinch
80 grams
Prosciutto (without fat)
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Preparation

Preparation steps

Step 1/4

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.

Step 2/4

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.

Step 3/4

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.

Step 4/4

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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