Tomato Nut Soup

Tomato-nut soup – a detailed recipe for cooking. the value of one serving: (total 6) Calories 160, total fat 10 g., saturated fats 2 g., proteins 8 g., carbohydrates 14 g., fiber 3 g., cholesterol 0 mg., sodium 305 mg., sugar 3 g. Share with friends: Photo Tomato-nut soupPhoto of the dish: Kon Pulos Time: 1 hour. Difficulty: easy Servings: 6 Recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 1 tbsp. l olive oil
  • 1 small onion, chop finely
  • 1 green bell pepper, chop finely
  • 1 stalk of celery, finely chopped
  • 1 clove of garlic, chop finely
  • 1/2 tsp curry powder
  • 1/2 tsp paprika
  • 1/8 tsp cayenne pepper
  • Coarse salt
  • 425 gr. canned mashed tomatoes
  • 4 tbsp. lightly salted chicken stock
  • 1 tsp light brown sugar
  • 1/3 Art. peanut butter
  • Freshly ground black pepper
  • Sour cream, fresh cilantro, celery leaves and chopped peanuts, for sprinkles

Recipes with similar ingredients: onions, sweet peppers, celery, garlic, curry, paprika, ground cayenne pepper, tomatoes pureed, brown sugar, Peanut butter, cilantro, Peanuts

Recipe preparation:

  1. Heat olive oil in a pan. Add onions, bell peppers and celery; stir fry for about 5 minutes. Add garlic, curry powder, paprika, cayenne pepper and 1 tsp. salts; continue cooking, stirring, for another 2 minutes.
  2. Add mashed tomatoes, chicken stock to the pan, brown sugar and 1 tbsp. water. Then add peanut butter and mix. Bring to a boil, then reduce the temperature and cook at low boil, stirring occasionally, until soup does not thicken, approximately 30 minutes After time Immerse the immersion blender in the soup and grind it in mashed potatoes. Season the soup with salt and pepper.
  3. Pour the soup into plates; add sour cream, sprinkle with leaves celery, cilantro and peanuts. Drizzle with olive oil.

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