Bread Soup with Onions and Vegetables
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 363 cal. | (17 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.2 g | (37 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 70.4 μg | (117 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,155 mg | (29 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
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