Garlic-almond Soup
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
664
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 664 cal. | (32 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 15 mg | (125 %) | ||
| Vitamin K | 38 μg | (63 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 557 mg | (14 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams blanched almonds
- 8 slices white bread (from the day before)
- 5 Tbsps olive oil
- 5 garlic cloves
- 1 bunch parsley
- ¾ l Beef broth (from a jar)
- 1 pinch Cumin
- 1 sm can Saffron
- salt (and pepper)
Preparation steps
1.
Finely dice the white bread. Heat olive oil in a pan and fry the bread cubes until crispy. Set aside.
2.
Peel garlic and fry in the remaining olive oil with the almonds until golden. Rinse the parsley, chop, stir half into the almonds and sauté 3 minutes. Place pan contents in a blender and season with salt, pepper, cumin and saffron. Mix with the broth. Place in a pot, bring to a boil, reduce heat and simmer for 20 minutes over low heat. Mix half of the bread cubes into the soup. Before serving, mix in remaining parsley, adjust seasonings and serve topped with remaining bread cubes.
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