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Egg Soup for Easter
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 1 hr
Calories:
330
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 8.45 g | (9 %) | ||
| Fat | 25.11 g | (22 %) | ||
| Carbohydrates | 19.17 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.69 g | (12 %) |
more nutritional values
| Vitamin A | 834.49 mg | (104,311 %) | ||
| Vitamin D | 1.12 μg | (6 %) | ||
| Vitamin E | 4.15 mg | (35 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 1.74 mg | (15 %) | ||
| Vitamin B₆ | 0.22 mg | (16 %) | ||
| Folate | 60.2 μg | (20 %) | ||
| Pantothenic acid | 0.65 mg | (11 %) | ||
| Biotin | 2.41 μg | (5 %) | ||
| Vitamin B₁₂ | 0.66 μg | (22 %) | ||
| Vitamin C | 36.18 mg | (38 %) | ||
| Potassium | 385.59 mg | (10 %) | ||
| Calcium | 80.1 mg | (8 %) | ||
| Magnesium | 23.13 mg | (8 %) | ||
| Iron | 1.47 mg | (10 %) | ||
| Iodine | 31.15 μg | (16 %) | ||
| Zinc | 0.66 mg | (8 %) | ||
| Saturated fatty acids | 8.57 g | |||
| Cholesterol | 113.98 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 150 grams Celery root
- 200 grams Cauliflower
- 3 Tbsps vegetable oil
- 800 milliliters Vegetable broth
- salt
- peppers
- 1 bay leaf
- 2 carrots
- 4 Sausage
- 2 Tbsps chopped fresh parsley
- 100 grams acid Whipped cream
- 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.
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