Tomato Soup with Avocado Salsa
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
257
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 257 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 29.6 μg | (49 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 963 mg | (24 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Tomatoes
- 3 garlic cloves
- 2 onions
- 2 Tbsps olive oil
- 1 l Vegetable broth
- salt
- freshly ground peppers
- 1 tsp sugar
- 2 Tbsps dried oregano
- 1 Red chili pepper
- 1 ripe Avocado
- 3 Tbsps olive oil
- 1 Lime (juiced)
- 1 pinch sugar
- to garnish
- Chervil
Preparation steps
1.
Rinse and quarter tomatoes. Peel and finely dice garlic and onions. In a saucepan, cook garlic and onions in 2 tablespoons olive oil until translucent, 1-2 minutes. Add tomatoes vegetable broth. Season with salt, pepper, sugar and oregano and cook over medium heat, 35-40 minutes.
2.
Meanwhile, make salsa: Rinse and finely chop chile. Halve avocado, remove pit, scoop out flesh and chop. Mix avocado with chile, olive oil and lime juice. Season with salt, pepper and a pinch of sugar. Strain tomato soup through a fine sieve into another pot. Season again to taste and divide among bowls. Top with avocado salsa and chervil leaves.
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