Tomato Soup with Pasta Spirals
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
371
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 36.8 μg | (61 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 926 mg | (23 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Fusilli
- salt
- 1 shallot
- 1 garlic clove
- 200 grams Celery root
- 800 grams Tomatoes
- 100 grams dried Tomatoes
- 2 Tbsps olive oil
- 1 bay leaf
- 1 tsp Juniper berries
- 1 splash Red wine
- 800 milliliters Vegetable broth
- salt
- sugar
- cayenne pepper
- freshly chopped Dill (for garnish)
Preparation steps
1.
Cook fusilli in a large pot of boiling salted water until al dente. Drain and set aside.
2.
Peel shallot and garlic and finely chop. Peel celery, trim and finely dice. Scald tomatoes in hot water, rinse in cold water, peel, quarter and core.
3.
Coarsely chop tomatoes as desired. Sauté tomatoes with shallots, garlic and celery in a saucepan with hot oil for 2-3 minutes. Add bay leaf and juniper berries and deglaze with red wine. Add broth and add fresh tomatoes. Stir occasionally and simmer about 20 minutes. Add broth if needed.
4.
Add cooked pasta to the soup and season with salt, a pinch of sugar and cayenne pepper. Serve soup in bowls and garnish with fresh dill.
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