Tomato Soup with Chile and Artichokes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 254 cal. | (12 %) | ||
| Protein | 8.63 g | (9 %) | ||
| Fat | 13.8 g | (12 %) | ||
| Carbohydrates | 30.81 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.75 g | (36 %) |
| Vitamin A | 465.5 mg | (58,188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.21 mg | (27 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 3.77 mg | (31 %) | ||
| Vitamin B₆ | 0.49 mg | (35 %) | ||
| Folate | 181.54 μg | (61 %) | ||
| Pantothenic acid | 0.77 mg | (13 %) | ||
| Biotin | 7.46 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 107.71 mg | (113 %) | ||
| Potassium | 1,278.91 mg | (32 %) | ||
| Calcium | 125.44 mg | (13 %) | ||
| Magnesium | 136.81 mg | (46 %) | ||
| Iron | 3.83 mg | (26 %) | ||
| Iodine | 1.25 μg | (1 %) | ||
| Zinc | 1.42 mg | (18 %) | ||
| Saturated fatty acids | 6.49 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 400 milliliters Vegetable broth
- 2 Tbsps lemon juice
- 4 Artichoke (depending on size)
- 100 grams Spinach
- 2 Red chili peppers
- 1 onion
- 3 garlic cloves
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 500 grams peeled Tomatoes
- 100 grams Tomatoes
- 100 milliliters Coconut milk
- salt
- brown sugar
- balsamic vinegar
- 1 cilantro
Preparation steps
Boil the broth with the lemon juice. Clean the artichokes and trim the bases. Cut the artichoke hearts into bite-size pieces and cook for 2 minutes in the broth, then lift out and set aside. Keep the broth.
Trim the spinach, rinse and spin dry. Rinse the chiles, cut in half, remove the seeds and stems and finely chop the flesh. Peel the onion and garlic and chop finely. Sauté onion and garlic in hot oil, add the tomato paste and cook briefly. Pour in the tomatoes, coconut milk and cooking broth of the artichokes and season with salt, sugar and vinegar. Add the chiles and let the soup simmer uncovered for about 10 minutes. Add the spinach to the soup. Rinse the cilantro, pluck the leaves from the stalks and chop coarsely.
Portion the soup, distribute the artichokes on top and serve garnished with cilantro.
