Bread Soup
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
200
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 200 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 46.2 μg | (77 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 645 mg | (16 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Whole Wheat Bread
- 1 onion
- 1 bunch Soup vegetables (such as carrot, parsnip, leek or other aromatic vegetables such as celery or onion)
- 2 Tbsps olive oil
- 1 l Vegetable broth
- 100 grams Savoy cabbage
- ½ bunch Chives
- salt
- cayenne pepper
- ¼ tsp ground cilantro
- 50 grams Crème fraiche
Preparation steps
1.
Cut bread into small cubes. Peel and finely chop onion. Rinse soup vegetables, pat dry and chop finely.
2.
Heat oil in a saucepan. Saute onion until soft on medium heat. Add bread and soup vegetables and saute for about 1 minute, stirring. Add broth, bring to a boil, reduce heat and simmer, covered, on low heat for about 5 minutes.
3.
Rinse savoy cabbage and cut into very fine strips. Rinse chives and cut into rings.
4.
Add savoy to soup, bring to a boil, cover and simmer for about 1 minute. Season soup with salt, cayenne pepper and coriander to taste.
5.
Pour soup into bowls, top each bowl with 1 dollop of sour cream and sprinkle with chives. Serve.
