Garlic-almond Soup

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Garlic-almond Soup
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
664
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie664 cal.(32 %)
Protein21 g(21 %)
Fat40 g(34 %)
Carbohydrates54 g(36 %)
Sugar added0 g(0 %)
Roughage9.3 g(31 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E15 mg(125 %)
Vitamin K38 μg(63 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.1 mg(51 %)
Vitamin B₆0.1 mg(7 %)
Folate53 μg(18 %)
Pantothenic acid1 mg(17 %)
Biotin3.1 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C9 mg(9 %)
Potassium557 mg(14 %)
Calcium127 mg(13 %)
Magnesium141 mg(47 %)
Iron2.6 mg(17 %)
Iodine7 μg(4 %)
Zinc2.3 mg(29 %)
Saturated fatty acids4.4 g
Uric acid44 mg
Cholesterol1 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
200 grams blanched almonds
8 slices white bread (from the day before)
5 Tbsps olive oil
5 garlic cloves
1 bunch parsley
¾ l Beef broth (from a jar)
1 pinch Cumin
1 sm can Saffron
salt (and pepper)
How healthy are the main ingredients?
white breadalmondolive oilparsleygarlic cloveCumin

Preparation steps

1.

Finely dice the white bread. Heat olive oil in a pan and fry the bread cubes until crispy. Set aside.

2.

Peel garlic and fry in the remaining olive oil with the almonds until golden. Rinse the parsley, chop, stir half into the almonds and sauté 3 minutes. Place pan contents in a blender and season with salt, pepper, cumin and saffron. Mix with the broth. Place in a pot, bring to a boil, reduce heat and simmer for 20 minutes over low heat. Mix half of the bread cubes into the soup. Before serving, mix in remaining parsley, adjust seasonings and serve topped with remaining bread cubes.