Beef Stock and Pulse Soup
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
494
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 494 cal. | (24 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 25 g | (83 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 178.4 μg | (297 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 262 μg | (87 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,470 mg | (37 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 187 mg | (62 %) | ||
| Iron | 10.9 mg | (73 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 cups Red lentils
- 14 ozs Soup vegetables (e. g. carrot, celery root, leek etc.)
- 1 bay leaf
- 1 tsp dried thyme
- 6 cups Beef broth
- 2 slices Wholemeal Bread
- 2 Tbsps butter
- 2 tsps lemon zest (grated)
- 1 Tbsp Tomato paste
- 3 Tbsps balsamic vinegar
- salt
- freshly ground Black pepper
- sugar
- Basil (fresh, shredded)
Preparation
Kitchen utensils
1 Sieve, 2 Bowls, 1 Wooden spoon, 1 deep bowl, 1 Fork, 1 Hand mixer, 1 Parchment paper, 1 Kitchen shears, 1 Springform pan (24 cm Ø), 1 Rubber spatula, 1 Wire rack, 1 Small bowl
Preparation steps
1.
Wash the soup vegetables and peel the carrot and celery root. Finely chop. Wash the lentils in a sieve under cold, running water, then place in the beef broth and bring to a boil. Add the chopped vegetables, the bay leaf and the thyme and simmer for about 20 minutes. As soon as the lentils are soft, remove the bay leaf and puree the soup.
2.
Cut the crust off the bread, cut into cubes and fry in butter until golden brown. Set aside. Put the grated lemon zest and tomato concentrate in the soup, stir, cover with a lid and warm. Season with balsamic vinegar, salt, pepper and a pinch of sugar. Serve in pre-warmed bowls, sprinkle a few croutons over the top and garnish with the shredded basil leaves.
