Tomato soup with Tabasco
- 2 Onions
- 30 g Butter or margarine
- 30 g flour
- 2 Can (s) (850 ml) peeled tomatoes span>
- 1/2 l Apple juice
- 1 l vegetable broth (instant )
- 400 g Leeks
- 3 EL Oil
- 2 (à 200 g) Bag of deep-frozen meatballs
- Salt
- Tabasco
40 minutes
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- 1.
- Peel the onions and dice them finely. Heat the fat in a saucepan. Sauté the onions in it. Dust with flour. Add tomatoes, apple juice and broth. Bring everything to the boil and cook for 5 minutes. Clean and wash the leek and cut into thin rings.
- 2.
- Heat 2 tablespoons of oil in a pan. Sauté the leek in it and remove it. Heat the rest of the oil and fry the meatballs brown all over. Puree the tomato soup with the cutting stick of the hand mixer.
- 3.
- Add the leek and meatballs and heat again. Season the soup with salt and Tabasco to taste.
1 person approx.:
- 270 kcal li>
- 1130 kJ
- 10 gProtein
- 16 g fat
- 19 g carbohydrates
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