Chilled Beef and Vegetable Soup
Healthy, because
Even smarter
Nutritional values
The cold vegetable soup is relatively rich in protein thanks to the beef used for an appetizer. We need this as a building block for muscles, cells and messenger substances. It also contains iron for healthy blood formation. Vegetables contain plant ingredients that can protect us from free radicals, among other things.
The cold vegetable soup with beef is a delicious starter that is easy to prepare. The soup also looks good on a party buffet. If you serve the beef extra, then each guest can decide for himself whether he wants to enjoy vegetarian (i.e. without the meat) or the soup in the classic version.
(Percentage of daily recommendation)
| Calorie | 677 cal. | (32 %) | ||
| Protein | 44.66 g | (46 %) | ||
| Fat | 35.36 g | (30 %) | ||
| Carbohydrates | 42.47 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.91 g | (16 %) |
| Vitamin A | 398.05 mg | (49,756 %) | ||
| Vitamin D | 0.19 μg | (1 %) | ||
| Vitamin E | 1.95 mg | (16 %) | ||
| Vitamin B₁ | 0.44 mg | (44 %) | ||
| Vitamin B₂ | 0.55 mg | (50 %) | ||
| Niacin | 18.91 mg | (158 %) | ||
| Vitamin B₆ | 1.15 mg | (82 %) | ||
| Folate | 96.16 μg | (32 %) | ||
| Pantothenic acid | 1.24 mg | (21 %) | ||
| Biotin | 9.68 μg | (22 %) | ||
| Vitamin B₁₂ | 3.72 μg | (124 %) | ||
| Vitamin C | 115.24 mg | (121 %) | ||
| Potassium | 1,619.92 mg | (40 %) | ||
| Calcium | 143.22 mg | (14 %) | ||
| Magnesium | 77.92 mg | (26 %) | ||
| Iron | 6.79 mg | (45 %) | ||
| Iodine | 5.34 μg | (3 %) | ||
| Zinc | 9.49 mg | (119 %) | ||
| Saturated fatty acids | 9.27 g | |||
| Cholesterol | 123.74 mg |
Ingredients
- For the vegetable soup
- 1 yellow Bell pepper
- 1 green Bell pepper
- ½ Cucumber
- 6 Tomatoes
- 5 slices white bread
- 1 onion
- 1 garlic clove
- 400 milliliters Tomato juice
- 50 milliliters olive oil
- 50 milliliters lemon juice
- 1 Tbsp ground paprika
- cane sugar
- salt
- freshly ground peppers
- For the beef
- 500 grams Beef fillet
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 100 milliliters Red wine
- For garnish
- 3 Tbsps Whipped cream
- 1 green, mild chili pepper
Preparation steps
For the vegetable soup: Rinse the bell peppers, cut in half, remove seeds and white ribs. Peel the cucumber. Blanch the tomatoes in a pot of boiling water. Remove and cool in a bowl of ice water. Peel and quarter the tomatoes, and remove the seeds. Place the white bread in a bowl and soak in 4-5 tablespoons of lukewarm water.
Peel and finely chop the onion and garlic. Cut the cucumber in half lengthwise and remove seeds. Coarsely chop the bell peppers, cucumber and tomatoes. Strain the tomato pulp through a fine sieve into a bowl to collect the tomato juice.
Place the diced vegetables, tomatoes, bread, onions, garlic, tomato juice, lemon juice, paprika and olive oil in a blender and puree. If the soup if too thick, add some water. Season with salt, sugar and pepper to taste. Refrigerate until chilled, about 1 hour.
For the beef: Rinse the beef, pat dry and chop. Heat the oil in a skillet. Add the beef and sear until golden on all sides. Add the tomato paste and cook briefly. Stir in the red wine. Cook over low heat until the beef is a warm pink in the center. Remove and allow to cool.
For garnish: Before serving, divide the beef between mugs. Pour the soup over top. Garnish with the creme fraiche and slice chile pepper.
