Directions:
- Heat olive oil in sauce-pan over medium-low heat; sweat the onions, garlic and celery, stirring often until softened (about 10 minutes).
- Add 1 cup of the stock, canned tomatoes with juices and the herbs and chili powder. Raise the heat to medium-high and bring the soup to a boil. Lower the heat to low and simmer, covered for about 25 minutes. Uncover the pan and let cool briefly.
- Blend soup with a hand-blender until smooth, adding extra cup of stock to desired consistency. Gently reheat. Taste soup, if it tastes too acidic add 1/4 tsp sugar and taste again, adding the rest if necessary. Season to taste with salt and pepper and enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357.69 Kcal (1498 kJ) | ||
| Calories from fat | 250.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.87g | 43% | |
|---|---|---|---|
| Cholesterol | 106.47mg | 35% | |
| Sodium | 110.16mg | 5% | |
| Potassium | 319.47mg | 7% | |
| Total Carbs | 3.76g | 1% | |
| Sugars | 0.84g | 3% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 21.87g | 44% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 1.4mg | 8% | |
| Calcium | 29.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 209.31 Kcal (876 kJ) | ||
| Calories from fat | 146.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.31g | 43% | |
|---|---|---|---|
| Cholesterol | 62.3mg | 35% | |
| Sodium | 64.46mg | 5% | |
| Potassium | 186.94mg | 7% | |
| Total Carbs | 2.2g | 1% | |
| Sugars | 0.49g | 3% | |
| Dietary Fiber | 0.67g | 5% | |
| Protein | 12.8g | 44% | |
| Vitamin C | 2.8mg | 8% | |
| Iron | 0.8mg | 8% | |
| Calcium | 17.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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