Creamy Cilantro Soup with Pancetta
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
447
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 447 cal. | (21 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 89.3 μg | (149 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 333 mg | (8 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 20.9 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 onion
- 3 garlic cloves
- 2 bunches cilantro (about 30 gram)
- 1 bunch parsley (about 40 grams)
- 1 Red paprika
- 200 grams Pancetta
- 1 Tbsp vegetable oil
- 700 milliliters Vegetable broth
- salt
- freshly ground peppers
- 100 grams Crème fraiche
- to garnish
- cilantro
- 2 Tbsps Crème fraiche
Preparation steps
1.
Peel and finely chop onion and garlic. Rinse cilantro and parsley, shake dry and coarsely chop. Rinse and halve peppers, remove seeds and ribs, and cut into 1 cm (approximately 1/2 inch) cubes. Cut pancetta into long strips and fry in a hot pan with 1 tablespoon oil until browned. Remove from pan and drain on paper towels.
2.
In the same pan, sauté garlic and onions about 2 minutes. Stir in parsley and cilantro, pour in vegetable broth and season with salt and pepper. Simmer 15-20 minutes over medium heat. Puree with an immersion blender and stir in crème fraîche. Ladle soup into bowls and sprinkle with pancetta. Garnish with diced peppers and cilantro leaves and drizzle with crème fraîche.
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