Bread Soup

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Bread Soup
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
157
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie157 cal.(7 %)
Protein4 g(4 %)
Fat7 g(6 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E1.3 mg(11 %)
Vitamin K18.7 μg(31 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.5 mg(13 %)
Vitamin B₆0.1 mg(7 %)
Folate23 μg(8 %)
Pantothenic acid0.4 mg(7 %)
Biotin3.8 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C11 mg(12 %)
Potassium294 mg(7 %)
Calcium62 mg(6 %)
Magnesium32 mg(11 %)
Iron1 mg(7 %)
Iodine3 μg(2 %)
Zinc0.7 mg(9 %)
Saturated fatty acids1.8 g
Uric acid52 mg
Cholesterol4 mg
Complete sugar4 g

Ingredients

for
Ingredients
150 grams Rye bread (sliced)
2 Tomatoes
2 stalks Celery (with leaves)
1 onion
1 garlic clove
2 Tbsps olive oil
1 tsp dried oregano
1 l Beef broth
1 Tbsp Crème fraiche
salt
freshly ground peppers
How healthy are the main ingredients?
Rye breadCeleryolive oiloreganoTomatoonion

Preparation steps

1.

Cut bread into small pieces. Blanch tomatoes in boiling water for a few seconds, then rinse, peel, quarter, core and cut into cubes. Rinse, trim and cut celery into 1 cm thick (approximately 1/2-inch thick) slices. Rinse celery leaves and tear into small pieces. Set aside.

2.

Peel and finely chop onion and garlic. In a pot, cook onion and garlic in hot oil until translucent. Add bread, tomatoes and celery and cook over high heat, stirring, about 1 minute. Add broth, bring to a boil, cover and simmer 5 minutes. Stir in creme fraiche and season with salt and pepper.

3.

Divide soup among bowls and serve garnished with celery leaves.

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