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Catalan Tomato Zucchini Soup With Mint and Toasted Almonds

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $3862.25 One serving costs about $3862.25 One serving costs about $3862.25

$3,862.25 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 fall,winter,vegetarian,gluten-free,healthy,gluten free,lacto ovo vegetarian soup,lunch,main course,main dish,dinner
spoonacular Score:35%

Spoonacular Score: 35%

 

Catalan Tomato Zucchini Soup With Mint and Toasted Almonds is a gluten free and lacto ovo vegetarian main course. For $3862.25 per serving, this recipe covers 81% of your daily requirements of vitamins and minerals. This recipe serves 1. One serving contains 433098 calories, 30268g of protein, and 14487g of fat. This recipe from Foodista requires butter, onions, zucchini, and chicken stock. It is perfect for Autumn. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes roughly roughly 45 minutes. With a spoonacular score of 34%, this dish is rather bad. If you like this recipe, you might also like recipes such as Zucchini And Summer Squash With Chili, Mint And Toasted Almonds, Creamy Tomato Soup with Toasted Almonds, and Sweet Granita With Blackberries, Toasted Almonds, and Mint.

Ingredients

Servings:
2.12 oz
2.12 oz butter
butter
2 medium
2 medium onions
onions
1 lb
1 lb zucchini
zucchini
3.02 cups
3.02 cups tomatoes
tomatoes
1268.03 qt
1268.03 qt chicken stock
chicken stock
some
some salt
salt
0.11 oz
0.11 oz white ground pepper
white ground pepper
1 Tbsp
1 Tbsp mint leaves
mint leaves
0.5 cups
0.5 cups almonds
almonds
2.12 oz butter
2.12 oz
butter
2 medium onions
2 medium
onions
1 lb zucchini
1 lb
zucchini
3.02 cups tomatoes
3.02 cups
tomatoes
1268.03 qt chicken stock
1268.03 qt
chicken stock
some salt
some
salt
0.11 oz white ground pepper
0.11 oz
white ground pepper
1 Tbsp mint leaves
1 Tbsp
mint leaves
0.5 cups almonds
0.5 cups
almonds

Equipment

dutch oven
dutch oven
frying pan
frying pan
dutch oven
dutch oven
frying pan
frying pan


Instructions

In a large skillet or dutch oven, heat the butter. Add onions and cook over very low heat, stirring occasionally. Continue cooking like this until they are beginning to turn golden brown and starting to caramelize. If they begin to stick to the bottom of the pan, add just a bit of water and stir. Stir in the tomatoes, zucchini and a pinch of salt. Cook until the zucchini is tender (about 15 minutes). Add the stock and continue to simmer for just a few minutes more. Add salt and pepper to taste. Serve with toasted almonds and fresh mint sprinkled over each serving.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3862.62
Ingredient
60 grams butter
2 mediums onions
1 pound zucchini
450 grams tomatoes
1200 liters chicken stock
3 grams white ground pepper
1 tablespoon mint leaves
½ cups almonds
Price
$0.51
$0.48
$1.30
$1.69
$3857.14
$0.09
$0.12
$1.28
$3862.62

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
433098 Calories
30268g Protein
14486g Total Fat
42430g Carbs
87% Health Score
Limit These
Calories
433098
21655%

Fat
14486g
22287%

  Saturated Fat
3886g
24288%

Carbohydrates
42430g
14143%

  Sugar
18995g
21106%

Cholesterol
36129mg
12043%

Sodium
1716692mg
74639%

Get Enough Of These
Protein
30268g
60536%

Vitamin B3
19015mg
95078%

Vitamin B2
1021mg
60079%

Selenium
26404µg
37721%

Vitamin B6
733mg
36674%

Potassium
1263158mg
36090%

Phosphorus
324713mg
32471%

Copper
649mg
32468%

Vitamin B1
420mg
28042%

Folate
60261µg
15065%

Iron
2526mg
14037%

Magnesium
48355mg
12089%

Zinc
1684mg
11233%

Calcium
36396mg
3640%

Vitamin C
2560mg
3104%

Vitamin E
383mg
2555%

Vitamin K
2465µg
2348%

Vitamin A
42389IU
848%

Manganese
3mg
184%

Fiber
23g
94%

Vitamin B5
2mg
21%

Vitamin D
0.9µg
6%

Vitamin B12
0.1µg
2%

covered percent of daily need

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