Castilian Garlic Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 34.4 μg | (57 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 494 mg | (12 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 6 Tomatoes
- 8 garlic cloves
- 1 onion
- olive oil
- 800 milliliters Beef broth
- 1 bay leaf
- 1 tsp freshly chopped thyme
- salt
- freshly ground peppers
- 1 tsp sweet ground paprika
- 1 splash lemon juice
- 4 slices Baguette
- 4 eggs
- 2 Tbsps freshly chopped parsley
Preparation steps
Blanch tomatoes in boiling water, rinse in cold water and peel. Quarter, remove seeds and dice. Peel garlic and set aside 1 clove. Chop finely the rest. Peel onion and chop finely. Heat 2 tablespoons of oil in a saucepan and saute garlic and onion until golden brown. Add broth, tomatoes, spices and thyme and simmer for 15-20 minutes on medium heat. Season with salt, pepper, paprika and lemon juice.
Preheat the oven to 240 ° C top and bottom heat Preheat.
Rub bread slices with garlic clove. Heat 2 tablespoons of oil in a pan and cook bread slices until golden brown on both sides. Pour soup into 4 ovenproof soup bowls, top with bread slices and carefully break an egg into each bowl. Bake in preheated oven at 240°C (apporiximately 475°F) until eggs are cooked. Sprinkle with freshly chopped parsley and serve.
