Yellow Tomato Soup
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
161
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 161 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 23.4 μg | (39 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 631 mg | (16 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 100 grams Celery root
- 1 carrot
- 2 Tbsps vegetable oil
- 1 tsp Curry powder
- 600 milliliters Broth
- 600 grams yellow Tomatoes
- 100 grams Crème fraiche
- 1 handful Chervil
- salt
- freshly ground peppers
Preparation steps
1.
Peel and dice the onion, celery and carrot. Heat the oil in a saucepan and saute the vegetables 1-2 minutes. Deglaze with the broth and bring to a boil.
2.
Rinse, core and cut the tomatoes into pieces. Add to the broth, reduce to a simmer and cook over low heat until the vegetables are soft, about 20 minutes. Then puree (or, if desired strain through a strainer or sieve), return to the pan and simmer adding a little broth if necessary. Do not boil. Stir in the crème fraîche. Rinse the parsley, shake dry, set a few sprigs aside for garnish and finely chop the rest. Add to the soup and season with salt and pepper.
3.
Pour the soup into bowls and serve garnished with the remaining parsley. Serve as desired with potato bread.
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