Almond Garlic Soup
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
684
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 684 cal. | (33 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 15.3 mg | (128 %) | ||
| Vitamin K | 32.6 μg | (54 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 540 mg | (14 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 slices day-old white bread (about 60 grams)
- 6 Tbsps olive oil
- 4 garlic cloves
- 200 grams almonds
- 750 milliliters Beef broth
- 1 sm can ground Saffron (0.1 gram)
- 1 packet Saffron (0.1 gram)
- salt
- freshly ground peppers
- 1 pinch ground Cumin
- 3 Tbsps chopped parsley
Preparation steps
1.
Cut the white bread into small cubes and saute until crisp in 4 tablespoons of oil. Remove and set aside. Peel, chop and saute the garlic and almond together in the oil. Remove and puree the garlic and almonds.
2.
In a saucepan, bring the broth and saffron to a boil. Reduce the heat and simmer for 10 minutes. Season with salt, pepper and cumin. Stir in the parsley. Stir 2/3 of the bread cubes into the soup and season the soup again. Ladle the soup into bowls and sprinkle the remaining bread cubes on top before serving.
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