Tomato Soup with Ginger and Cream
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
218
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 218 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 15.6 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 714 mg | (18 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram ripe Tomatoes
- 2 onions
- 1 garlic clove
- 2 Tbsps vegetable oil
- 250 milliliters Vegetable broth (Instant powdered)
- salt
- peppers
- 1 pinch sugar
- 1 pc ginger (walnut-sized)
- 150 milliliters Whipped cream
- Basil (for garnish)
Preparation steps
1.
Rinse tomatoes and cut into pieces. Peel and dice onions and garlic. Heat oil in a pot. Add onions, garlic and tomatoes and sauté briefly. Add broth. Cover and simmer about 20 minutes. Strain mixture through a sieve into a second pot. Season with salt, pepper and sugar. Peel ginger and cut into fine strips. Add ginger to soup and simmer about 5 minutes. Season to taste.
2.
Whip cream to soft peaks. Divide soup into bowls and top each portion with a dollop of cream. Garnish with basil leaves.
