Egg Soup for Easter

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Egg Soup for Easter
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
330
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie330 kcal(16 %)
Protein8.45 g(9 %)
Fat25.11 g(22 %)
Carbohydrates19.17 g(13 %)
Sugar added0 g(0 %)
Roughage3.69 g(12 %)
Vitamin A834.49 mg(104,311 %)
Vitamin D1.12 μg(6 %)
Vitamin E4.15 mg(35 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.23 mg(21 %)
Niacin1.74 mg(15 %)
Vitamin B₆0.22 mg(16 %)
Folate60.2 μg(20 %)
Pantothenic acid0.65 mg(11 %)
Biotin2.41 μg(5 %)
Vitamin B₁₂0.66 μg(22 %)
Vitamin C36.18 mg(38 %)
Potassium385.59 mg(10 %)
Calcium80.1 mg(8 %)
Magnesium23.13 mg(8 %)
Iron1.47 mg(10 %)
Iodine31.15 μg(16 %)
Zinc0.66 mg(8 %)
Saturated fatty acids8.57 g
Cholesterol113.98 mg

Ingredients

for
4
Ingredients
1
1
150 grams
200 grams
3 tablespoons
800 milliliters
1
2
4
2 tablespoons
chopped fresh Parsley
100 grams
2
hard-boiled Eggs

Preparation steps

1.

Peel the onion, the garlic and celery root and dice everything small. Rinse, trim and chop the cauliflower. Sauté everything together in 2 tablespoons hot oil 1-2 minutes, without letting brown. Pour in the broth, season with salt and pepper, add the bay leaf and simmer gently for about 20 minutes.

2.

Peel the carrots and cut into slices. Remove the bay leaf and puree the soup fine, add the carrots to it and simmer for about 10 minutes.

3.

Meanwhile, brown the sausages in the remaining hot oil, about 5 minutes. Then cut into pieces and transfer to plates. Remove the soup from the heat, stir in the parsley and the sour cream and season. Fill bowls with soup and serve each garnished with a peeled egg half.