Beef Soup with Fusilli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 372 cal. | (18 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 99.8 μg | (166 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 182 μg | (61 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,157 mg | (29 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 220 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 125 grams carrots
- 50 grams Parsnips
- 1 sm stalk Leeks (100 grams)
- 1 onion
- 125 grams Rump steak
- 2 Tbsps Canola oil
- salt
- freshly ground peppers
- 50 grams Whole Grain Pasta (Fusilli)
- 600 milliliters Vegetable broth
- 50 grams Frozen pea
- 1 lemon
- 1 garlic clove
- 4 sprigs flat-leaf parsley
Preparation steps
Peel carrots and parsnip, peel and cut into slices. Slice leek lengthwise, rinse thoroughly and cut crosswise into rings. Peel onion and chop finely.
Pat rump steak dry and cut into cubes. Heat the oil in a saucepan. Add steak cubes and cook, turning frequently, until browned on all sides. Season with salt and pepper and remove.
Cook fusilli in plenty of boiling salted water according to package directions until al dente. Then drain, rinse in cold water and drain well.
Sauté onion, carrots, parsnip and leek in a large saucepan in oil. Deglaze with broth and season with salt and pepper. Simmer for about 10 minutes, adding peas after about 7 minutes.
Meanwhile, rinse the lemon in hot water, wipe dry and finely grate half of the peel. Peel garlic and chop finely. Rinse the parsley, shake dry and chop. Mix everything together.
Add the meat and fusilli to soup and simmer until heated through. Season the soup to taste and arrange in bowls. Sprinkle with the garlic-parsley mixture and serve.
