Tomato And Coriander Soup

1. In a heavy pan heat the oil and fry the onions for a few minutes until golden.

2. Keep half of the onions for topping.

3. Add tomatoes, salt, garlic, bay leaf, pepper, fresh coriander and coriander ground.

4. Let simmer a few minutes.

5. Mix water with cornstarch and add to the soup.

6. Remove the bay leaf.

7. Pour the soup into individual serving dishes and garnish with a swirl of cream/yoghurt and onions.

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Nutrient	Quantity
Total fats	46.6187 g
Protein	262.0896 g
Carbohydrates	1440.3183 g
Energy	6211.0546 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8309 g
Water	14493.1668 g
Aspartic acid	32.5309 g
Calcium, Ca	2968.4479 mg
Lutein + zeaxanthin	45.763 g
Fiber, total dietary	304.3274 g
Carotene, beta	47930.0553 g
Niacin	229.549 mg
Vitamin A, RAE	4179.2421 g
Arginine	5.3452 g
Riboflavin	12.6036 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0052 g
Glutamic acid	103.6966 g
Stigmasterol	0.06 mg
Sodium, Na	4400.3847 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2945 g
Total lipid (fat)	46.6187 g
Manganese, Mn	27.3171 mg
Fructose	376.0109 g
Proline	5.7166 g
Fatty acids, total saturated 16:0	6.9831 g
Fatty acids, total saturated 8:0	0.1479 g
Sucrose	3.1687 g
Choline, total	2773.0775 mg
Sugars, total	768.295 g
Serine	6.1775 g
Fatty acids, total saturated 10:0	0.3252 g
Fatty acids, total saturated 18:0	2.686 g
Vitamin B-6	20.0846 mg
Selenium, Se	111.929 g
Ash	201.7902 g
Fatty acids, total saturated 18:1 undifferentiated	8.5003 g
Pantothenic acid	69.2046 mg
Phenylalanine	5.4102 g
Beta-sitosterol	0.04 mg
Copper, Cu	45.0787 mg
Betaine	31.8771 mg
Thiamin	4.0645 mg
Retinol	106.9931 g
Methionine	1.4171 g
Iron, Fe	279.5942 mg
Carbohydrate, by difference	1440.3183 g
Phosphorus, P	6360.3455 mg
Folate, total	1781.3765 g
Tocopherol, gamma	37.7263 mg
Fatty acids, total saturated 4:0	0.4189 g
Lycopene	3399063.19 g
Alanine	8.2156 g
Cholesterol	33.2406 mg
Valine	5.2454 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0052 g
Fatty acids, total saturated 18:2 undifferentiated	13.2154 g
Glycine	4.3152 g
Carotene, alpha	1.134 g
Glucose (dextrose)	389.1248 g
Fatty acids, total saturated 14:0	1.3134 g
Zinc, Zn	56.9663 mg
Isoleucine	4.9038 g
Fatty acids, total saturated 12:0	0.3659 g
Fatty acids, total polyunsaturated	14.0516 g
Fatty acids, total saturated 14:1	0.0006 g
Leucine	7.3074 g
Tocotrienol, alpha	0.1573 mg
Vitamin A, IU	80246.2288 IU
Folate, DFE	1781.3765 g
Tryptophan	1.7661 g
Vitamin C, total ascorbic acid	1680.995 mg
Phytosterols	52.424 mg
Galactose	0.0052 g
Fatty acids, total polyunsaturated 18:1 c	0.0223 g
Fatty acids, total saturated 6:0	0.2484 g
Tyrosine	3.3449 g
Vitamin B-12	0.0013 g
Vitamin K (phylloquinone)	545.4943 g
Fatty acids, total saturated	12.7797 g
Histidine	3.9578 g
Fatty acids, total monounsaturated	8.9872 g
Threonine	5.859 g
Folate, food	1781.3765 g
Cryptoxanthin, beta	4.9025 g
Vitamin E (alpha-tocopherol)	308.326 mg
Magnesium, Mg	3650.0195 mg
Lysine	7.6363 g
Potassium, K	69149.6647 mg
Cystine	1.5807 g
Fluoride, F	4.6999 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 tablespoon	0	0	0
Oil	15 ml	113.7451	0	12.9171
Onion	2	128	29.888	0.32
Bay leaf	1	0	0	0
Tomato Puree	1000	5937.5	1403.125	32.8125
Cornstarch	0.5 tablespoon	15.24	3.6508	0.002
Water	2 cups	0	0	0
Pepper	0.5 tablespoon	8.6595	2.2063	0.1125
Coriander	2 tablespoons	0.46	0.0734	0.0104
Garlic Clove	2	0	0	0
cream youghurt	4 tablespoons	0	0	0