Beef Stock and Pulse Soup

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Beef Stock and Pulse Soup
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
537
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie537 kcal(26 %)
Protein36.16 g(37 %)
Fat8.66 g(7 %)
Carbohydrates79.49 g(53 %)
Sugar added0 g(0 %)
Roughage14.6 g(49 %)
Vitamin A495.19 mg(61,899 %)
Vitamin D0 μg(0 %)
Vitamin E0.71 mg(6 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.04 mg(4 %)
Niacin0.82 mg(7 %)
Vitamin B₆0.04 mg(3 %)
Folate6.79 μg(2 %)
Pantothenic acid0.11 mg(2 %)
Biotin0.98 μg(2 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C3.05 mg(3 %)
Potassium961.28 mg(24 %)
Calcium118.51 mg(12 %)
Magnesium14.23 mg(5 %)
Iron10.89 mg(73 %)
Zinc0.3 mg(4 %)
Saturated fatty acids3.69 g
Cholesterol15.26 mg
Author of this recipe:
How healthy are the main ingredients?
Tomato pastesalt

Ingredients

for
4
Ingredients
2 cups
14 ounces
soup vegetable (e. g. carrot, celery root, leek etc.)
1
1 teaspoon
dried thyme
6 cups
2 slices
Wholemeal Bread
2 tablespoons
2 teaspoons
lemon zest (grated)
1 tablespoon
3 tablespoons
freshly ground Black pepper
Basil leaves (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.