Tomato Soup with Apples
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
187
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 187 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 21.2 μg | (35 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 758 mg | (19 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the soup
- 1 onion
- 1 garlic clove
- 2 tart Apple
- 800 grams Tomatoes
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 800 milliliters Broth
- 2 sprigs Basil
- salt
- 1 tsp honey
- cayenne pepper
- For garnishing
- 4 Tbsps Whipped cream
- finely chopped Basil
Preparation steps
1.
For the soup, peel the onion and garlic. Dice both finely. Peel the apples, quarter and core. Dice the flesh. Rinse the tomatoes, cut out the stalks and dice into cubes. Sauté onion and garlic in hot oil until translucent. Stir in tomato paste and apples, pour in the broth and add the tomatoes. Simmer about 20 minutes quietly. Then puree and strain through a sieve. Add broth or simmer a little longer to desired consistency. Season with salt, honey and cayenne.
2.
Transfer to plates and garnish with cream and basil. Serve garnished with fried elderflower blossoms, if desired.
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