Tomato Soup with Lavender
Tomato Soup with Lavender - Extravagant and simply good: A North African-Provençal alliance in the soup pot
Healthy, because
Even smarter
Nutritional values
This soup is low in fat and calories, and contains lycopene from the tomatoes, which helps protect the body against free radical damage.
With only 70 calories per serving, this tomato soup makes an ideal starter or snack between meals.
(Percentage of daily recommendation)
| Calorie | 80 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 11.2 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 412 mg | (10 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 sprig fresh Lavender (with flowers)
- 1 shallot
- 1 Tbsp olive oil
- 1 small garlic clove
- 1 tsp Harissa
- 10 ozs crushed Tomatoes (from a carton)
- 5 ozs Vegetable broth
- salt
- peppers
Kitchen utensils
Preparation steps
Pluck 4-5 leaves from lavender, rinse, pat dry and chop finely. Reserve the rest.
Peel the shallot and chop finely.
Heat oil in a pot and sauté the shallot. Peel the garlic, squeeze through a garlic press into pot and cook briefly. Add lavender leaves and stir in half of the harissa.
Add the tomatoes and broth to the pot. Add salt and pepper. Bring to a boil, cover and cook for 15 minutes at low heat.
Pluck some lavender flowers. Season soup to taste with salt and remaining harissa. To serve, sprinkle with lavender flowers.
