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Bresaola and pearl barley potage
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Preparation:
55 min.
Preparation
Calories:
429
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 429 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 47.4 μg | (79 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 642 mg | (16 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
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Preparation steps
1.
Heat the oil in a large saucepan and gently fry the leek, carrot and celery for 5 minutes without colouring. Stir in the barley then pour in the stock and bring to the boil.
2.
Turn the heat down and simmer the soup for 45 minutes or until the barley is tender. Season to taste with salt and pepper.
3.
Ladle the soup into four warm bowls and top with the bresaola and chives.
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