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Tomato Mango Soup

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Tomato Mango Soup
141
calories
Calories
0
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moderate
Difficulty
35 min.
Preparation
Nutritions
Fat6 g
Saturated Fat Acids0 g
Protein7.3 g
Roughage0 g
Sugar added0 g
Calorie141
1 serving contains
Calories141
Protein/g7.3
Fat/g6
Saturated fatty acids/g0
Carbohydrates/g14
Added sugar/g0
Roughage/g0
Bread exchange unit0
Cholesterol/mg0
Uric acid/mg0
Vitamin A/mg0
Vitamin D/μg0
Vitamin E/mg0
Vitamin B₁/mg0
Vitamin B₂/mg0
Niacin/mg0
Vitamin B₆/mg0
Folate/μg0
Pantothenic acid/mg0
Biotin/μg0
Vitamin B₁₂/μg0
Vitamin C/mg0
Potassium/mg0
Calcium/mg0
Magnesium/mg0
Iron/mg0
Iodine/μg0
Zinc/mg0

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 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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