Velvety Bisque with Olive Oil

0
Average: 0 (0 votes)
(0 votes)
Velvety Bisque with Olive Oil
share Share
print
bookmark_border Copy URL
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
155
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie155 cal.(7 %)
Protein4 g(4 %)
Fat11 g(9 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E3.8 mg(32 %)
Vitamin K20.2 μg(34 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.3 mg(21 %)
Folate89 μg(30 %)
Pantothenic acid0.9 mg(15 %)
Biotin10.6 μg(24 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C55 mg(58 %)
Potassium753 mg(19 %)
Calcium46 mg(5 %)
Magnesium36 mg(12 %)
Iron1.3 mg(9 %)
Iodine5 μg(3 %)
Zinc0.3 mg(4 %)
Saturated fatty acids1.6 g
Uric acid42 mg
Cholesterol0 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
2 shallots (finely chopped)
1 garlic clove (finely chopped)
2 Tbsps olive oil (halved lengthways, deseeded and chopped)
6 ½ cups ripe Tomatoes (peeled and quartered)
1 red chili pepper
2 Tbsps tomato puree
5 Tbsps Red wine
3 ½ cups vegetable stock
½ tsp dried oregano
2 Tbsps olive oil
How healthy are the main ingredients?
Tomatoolive oiloreganoshallotgarlic clove

Preparation steps

1.
Fry the shallots and garlic in hot oil. Add the tomatoes and chilli and fry for 5 minutes.
2.
Stir in the tomato puree and a pinch of sugar, deglaze with the red wine and the stock, season with salt, ground black pepper and oregano and simmer for 20 minutes.
3.
Puree the soup, sieve and season to taste. Pour into bowls and serve drizzled with some olive oil.