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bread soup
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
Calories:
157
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 157 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 18.7 μg | (31 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 294 mg | (7 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- 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
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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