| Type | Per person |
|---|---|
| Energy | 180 kcal |
| Fat | 6 gr |
| of which saturated | 1 gr |
| Carbohydrates | 25 gr |
| of which sugars | 5 gr |
| Fibres | 6 gr |
| Protein | 6 gr |
| Salt | 0.4 gr |
Red onion soup
Lunch
Soup
2 persons
10 - 20 min
With seasonal products
125gr vegetables p.p.
Ingredients
2 persons
| 250g red onions |
| 1 tablespoon oil |
| 1 clove garlic |
| ½ tablespoon tomato puree without salt |
| pinch of paprika |
| thyme |
| ¼ (vegetable) stock cube with less salt |
| 2 whole-wheat sandwiches |
Preparation
A colourful variation on the classic onion soup: red onion soup! This quick soup from the Nutrition Centre is easy to make and ideal as a light lunch.
- Peel the onions and cut them into half rings.
- Fry the onion rings in the oil until glazy.
- Add pepper and press the garlic clove over it.
- Briefly fry the tomato puree.
- Add the paprika, some thyme, 300 ml of water and the bouillon tablet and bring to the boil.
- Let the soup simmer gently for ± 15 minutes.
- Toast the bread slices and cut them into strips. Give them with the soup.
Leftover tomato puree?
Store leftover tomato puree in a covered dish in the fridge for up to 3 days. If necessary, freeze tomato puree in portions in plastic wrap and store for up to 12 months.
Source: Netherlands Nutrition Centre
Link copied!
Nutritional values
More about the ingredients
More fruits and vegetables
Also delicious!
More recipes
Courgette spring soup
530gr vegetables p.p.
Celery soup
310gr vegetables p.p.
Green asparagus soup
115gr vegetables p.p.