17 Island Spicy Tomato Saffron Soup

1. Mix all the ingredients.

2. Cook for 40- 45 minutes.

3. Pass through a chinoise.

4. This tastes great when hot but can be served as a cold soup as well.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	107.505 g
Protein	371.0359 g
Carbohydrates	3972.7805 g
Energy	17010.0056 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.4438 g
Water	29754.2102 g
Aspartic acid	51.4578 g
Calcium, Ca	4754.6318 mg
Lutein + zeaxanthin	1923.3907 g
Fiber, total dietary	381.5658 g
Carotene, beta	148276.0749 g
Niacin	159.4892 mg
Vitamin A, RAE	14176.1492 g
Arginine	11.4294 g
Riboflavin	12.7334 mg
Tocopherol, beta	0.1004 mg
Fatty acids, total polyunsaturated 15:0	0.0036 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0182 g
Fatty acids, total saturated 20:1	0.0008 g
Glutamic acid	130.356 g
Sodium, Na	4153.3723 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4094 g
Total lipid (fat)	107.505 g
Manganese, Mn	57.151 mg
Fructose	86.2379 g
Proline	7.4202 g
Fatty acids, total saturated 16:0	11.0606 g
Fatty acids, total saturated 8:0	2.9648 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0801 g
Sucrose	2192.619 g
Choline, total	2650.3584 mg
Sugars, total	3447.2562 g
Serine	10.5327 g
Fatty acids, total saturated 10:0	2.4255 g
Fatty acids, total saturated 18:0	4.7405 g
Fatty acids, total saturated 20:4 undifferentiated	0.0029 g
Vitamin B-6	28.0992 mg
Selenium, Se	124.1652 g
Ash	161.797 g
Fatty acids, total saturated 18:1 undifferentiated	11.3196 g
Pantothenic acid	144.4128 mg
Phenylalanine	10.024 g
Copper, Cu	28.8838 mg
Betaine	6.635 mg
Thiamin	19.8192 mg
Retinol	37.1644 g
Methionine	3.2685 g
Iron, Fe	162.7251 mg
Carbohydrate, by difference	3972.7805 g
Phosphorus, P	8728.8141 mg
Folate, total	3427.1022 g
Tocopherol, gamma	0.0729 mg
Fatty acids, total saturated 4:0	0.1396 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0012 g
Lycopene	32929.8033 g
Alanine	11.3914 g
Cholesterol	13.5802 mg
Valine	10.115 g
Fatty acids, total saturated 18:2 undifferentiated	23.2887 g
Glycine	9.701 g
Carotene, alpha	43302.2753 g
Glucose (dextrose)	88.48 g
Fatty acids, total saturated 14:0	7.7926 g
Zinc, Zn	28.6941 mg
Isoleucine	9.2837 g
Fatty acids, total saturated 12:0	18.5868 g
Fatty acids, total polyunsaturated	24.7402 g
Leucine	13.9859 g
Tocotrienol, alpha	1.199 mg
Vitamin A, IU	283435.266 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0007 g
Folate, DFE	3427.1022 g
Tryptophan	2.937 g
Vitamin C, total ascorbic acid	7932.1762 mg
Phytosterols	390 mg
Fatty acids, total polyunsaturated 18:1 c	0.0182 g
Fatty acids, total saturated 6:0	0.3191 g
Starch	9.152 g
Tyrosine	6.8332 g
Vitamin B-12	0.0504 g
Vitamin K (phylloquinone)	2843.2387 g
Fatty acids, total saturated	48.4242 g
Histidine	5.756 g
Fatty acids, total monounsaturated	11.7951 g
Threonine	10.4055 g
Folate, food	3427.1022 g
Vitamin E (alpha-tocopherol)	108.9627 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0016 g
Magnesium, Mg	3376.1197 mg
Lysine	14.1224 g
Potassium, K	64212.6639 mg
Cystine	5.3894 g
Fluoride, F	63.2179 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	10	8059.8	2015.96	0
Pineapple juice	0.5	66.25	16.0875	0.15
Salt	0	0	0	0
Ginger	5	8	1.777	0.075
Garlic	5	22.35	4.959	0.075
Oil	5 ml	37.915	0	4.3057
Pineapple	15	1237.5	324.72	2.97
Cream	0.5	396	7.98	41.616
Cinnamon	5	0	0	0
Carrot	5	262.4	61.312	1.536
Onion	10	640	149.44	1.6
Saffron	3	6.51	1.3728	0.1228
Tomato	100	6206.8966	1376.3118	53.973
Tomato juice	1	61.934	12.8604	1.0565
Red bell pepper	10	4.45	0	0.025
Lemongrass	2	0	0	0
Red Chilies	5	4.45	0	0.025
black peppercorn	5	4.45	0	0.025
msg	0	4.45	0	0.025
white balsamic vinegar balsamico	5 g	4.45	0	0.025