Bread Soup with Onions and Vegetables

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Bread Soup with Onions and Vegetables
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
363
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie363 cal.(17 %)
Protein10 g(10 %)
Fat16 g(14 %)
Carbohydrates42 g(28 %)
Sugar added0 g(0 %)
Roughage11.2 g(37 %)
Vitamin A1 mg(125 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.7 mg(39 %)
Vitamin K70.4 μg(117 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.6 mg(38 %)
Vitamin B₆0.7 mg(50 %)
Folate146 μg(49 %)
Pantothenic acid1.3 mg(22 %)
Biotin8.9 μg(20 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C39 mg(41 %)
Potassium1,155 mg(29 %)
Calcium146 mg(15 %)
Magnesium84 mg(28 %)
Iron3.2 mg(21 %)
Iodine15 μg(8 %)
Zinc1.8 mg(23 %)
Saturated fatty acids6.7 g
Uric acid134 mg
Cholesterol24 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
2 carrots
300 grams waxy potatoes
½ Celery root
1 onion
1 stalk Leeks
2 Tbsps vegetable oil
1 l Beef broth
salt
freshly ground peppers
200 grams Black bread
20 grams clarified butter
2 onions
20 grams butter
200 milliliters dark beer
2 Tbsps marjoram
How healthy are the main ingredients?
potatoLeekmarjoramcarrotonionsalt

Preparation steps

1.

Peel carrots, potatoes, 1 onion and celery and cut into small cubes. Halve leek lengthwise, rinse and cut into rings. Heat oil in a saucepan and saute vegetables. Add broth, season with salt and pepper and simmer on medium heat for 15-20 minutes. Cut bread into cubes. Heat butter in a pan and toast bread cubes until golden brown.

2.

Peel 2 remaining onions, halve and cut into strips . Heat butter in another pan and saute onion until golden brown. Deglaze pan with beer and simmer down until almost all liquid is evaporated. Add marjoram leaves to the soup, season to taste. Place braised onions into bowls, top with soup and sprinkle with croutons. Serve.