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Ingredients
{{item.foodstuff.title}} {{item.foodstuff.title}}
{{item.unit}}
1,000 x 1 ml
piece (70 g)
1,000 x 1 g
500 x 1 g
100 x 1 ml
150 x 1 g
2 x tea spoon (6 g)
2 x pinch (2 g)
3 x portion (10 g)
150 x 1 ml
2 x pinch (2 g)
portion (20 g)
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Recipe preparation process
1
Cut the tomatoes, zucchini and onion into equal sized pieces.
2
Lightly salt them, place them in a baking dish and drizzle with olive oil.
3
Bake in a preheated oven at 180 °C for about 50 minutes. Make sure that the vegetables do not burn.
4
Blend the roasted tomatoes with zucchini and onion in a blender while they are still hot.
5
Put the tomato puree in a saucepan with oil, fry briefly and add sugar.
6
Mix the blended puree and the prepared poultry stock into the puree.
7
Boil together, season with salt and pepper.
8
Put the cleaned and dried parsley in a blender.
9
Add the sunflower oil, a pinch of salt and blend together.
10
Before serving, season the soup, garnish with parsley oil and sprinkle with grated Parmesan.
{{data.energy}}2,945 kcal
Also {{data.energyAlt}}12,330 kJ ● Energy
{{data.protein}}34 g
Recommended Intake: {{calculated.protein | number: 0}} g
{{data.carbohydrate}}117 g
Recommended Intake: {{calculated.carbohydrate | number: 0}} g
Sugars
{{data.sugar}} 85.9 g
{{data.fat}}254 g
Recommended Intake: {{calculated.fat | number: 0}} g
Saturated fatty acids
{{data.saturatedFattyAcid}} 34.1 g
Trans fatty acids
{{data.transFattyAcid}} 6 g
Mono nonsaturated
{{data.monoSaturated}} 111 g
Poly nonsaturated
{{data.polySaturated}} 99 g
Cholesterol
{{data.cholesterol}} 0.01 mg
Fiber
{{data.fiber}} 29.6 g
Recommended Intake: {{calculated.fiber}} g
Salt
{{data.salt}} 4.7 g
Calcium
{{data.calcium}} 483 mg
Sodium
{{data.sodium}} 0.11 g
Water
{{data.water}} 1,609 g
PHE
{{data.phe}} 1,698 mg
{{calculated.percentage}}%
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