Vegetable Soup with Tomato and Avocado
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
96
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 96 cal. | (5 %) | ||
| Protein | 2.17 g | (2 %) | ||
| Fat | 6.38 g | (6 %) | ||
| Carbohydrates | 9.65 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 89.04 mg | (11,130 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.18 mg | (10 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 1.49 mg | (12 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 45.12 μg | (15 %) | ||
| Pantothenic acid | 0.58 mg | (10 %) | ||
| Biotin | 4.22 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 41.06 mg | (43 %) | ||
| Potassium | 400.11 mg | (10 %) | ||
| Calcium | 15.56 mg | (2 %) | ||
| Magnesium | 21.75 mg | (7 %) | ||
| Iron | 0.58 mg | (4 %) | ||
| Iodine | 0.68 μg | (0 %) | ||
| Zinc | 0.41 mg | (5 %) | ||
| Saturated fatty acids | 1.35 g | |||
| Cholesterol | 2.54 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
Preparation steps
1.
Peel avocado, cut in half, remove pit and dice. Immediately sprinkle avocado with lemon juice.
2.
Heat butter in a saucepan, saute shallot until translucent, add broth and bring to a boil. Add avocado and diced tomato, cook briefly, add lime, ginger and chile pepper, stir and season with remaining lemon juice, salt and pepper. Bring to a boil. Serve hot or cold in bowls.
