Tomato Soup
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
72
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 72 cal. | (3 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 27.5 μg | (46 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 635 mg | (16 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 sticks Celery
- 1 garlic clove
- Sea salt
- 800 grams Tomatoes
- 1 Tbsp olive oil
- 1 Tbsp Tomato paste
- 800 milliliters Vegetable broth
- 1 pinch sugar
- 1 generous pinch Lemon peel
- peppers (freshly ground)
- 1 Tbsp finely chopped parsley
Preparation steps
1.
Rinse, trim, and thinly slice the celery. Peel the garlic, finely chop, mix with a little salt, and crush with the back of a knife into a paste. Blanch the tomatoes in boiling water and remove. Peel, quarter, remove the core, and dice small.
2.
Sauté the celery with garlic in the olive oil briefly. Add the tomato paste, then deglaze with the vegetable broth. Add the tomatoes and simmer over low heat for 5 minutes. Season with the sugar, lemon zest, salt, and pepper. Garnish with the chopped parsley.
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