Directions:
- Boil some water and immerse the tomatoes to remove the skins.
- Sweat down the celery, onion and garlic in the oil till transparent.
- Chop the skinned tomatoes and add to the pan cook down for about 10 mins and , add the chicken stock and cook gently for about 20 minutes.
- Check the seasoning and add salt and black pepper to taste.
- Add the chilli & puree and cook for another 5 minutes.
- Add the freshly chopped mint and whizz with a blender till smooth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.78 Kcal (560 kJ) | ||
| Calories from fat | 42.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 7% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 235.78mg | 10% | |
| Potassium | 846.5mg | 18% | |
| Total Carbs | 17.92g | 6% | |
| Sugars | 11.43g | 46% | |
| Dietary Fiber | 3.58g | 14% | |
| Protein | 6.71g | 13% | |
| Vitamin C | 37.8mg | 63% | |
| Calcium | 47.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 31.29 Kcal (131 kJ) | ||
| Calories from fat | 9.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.1g | 7% | |
|---|---|---|---|
| Cholesterol | 0.84mg | 1% | |
| Sodium | 55.15mg | 10% | |
| Potassium | 198.01mg | 18% | |
| Total Carbs | 4.19g | 6% | |
| Sugars | 2.67g | 46% | |
| Dietary Fiber | 0.84g | 14% | |
| Protein | 1.57g | 13% | |
| Vitamin C | 8.8mg | 63% | |
| Calcium | 11.1mg | 5% | |
* 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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