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    You are in: Home / Recipes / Tomato and Coriander Soup Recipe
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    Tomato and Coriander Soup

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on August 23, 2012

      Yummy! I'm used to Italian versions of tomato soup; with basil and oregano, so this was a really different experience. I liked the coriander and pepper flavors- they really made the tomato sing. I can't help thinking though, this would be even more amazing with a grilled cheese sandwich :D Made for ZWT8.

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    • on February 16, 2011

      A nice soup. I did add freshly ground pepper to taste, not measure and it was quite spicy pepper wise. I used an unrefined extra virgin olive oil, sea salt, sweet rice flour instead of corn starch which acts as a starch to be corn free, and yogurt. Made for Veggie Swap 31 ~ February 2011.

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    • on February 15, 2011

      Tuesdays in our household we have soup for dinner in the cold months. This was quick to throw together. I used pureed tomatoes and prepped the soup on the soup then kept it heated in a slow cooker on LOW for 3 hours. The cilantro was garnished on top and not stirred into the soup. Arrowroot replaced cornstarch. Reviewed for Veg Tag February.

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    Nutritional Facts for Tomato and Coriander Soup

    Serving Size: 1 (300 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 185.3
     
    Calories from Fat 62
    33%
    Total Fat 6.9 g
    10%
    Saturated Fat 2.3 g
    11%
    Cholesterol 9.9 mg
    3%
    Sodium 1826.6 mg
    76%
    Total Carbohydrate 30.1 g
    10%
    Dietary Fiber 5.9 g
    23%
    Sugars 14.4 g
    57%
    Protein 5.3 g
    10%

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