Garlic Soup with Egg
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
393
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 393 kcal | (19 %) | ||
| Protein | 12.96 g | (13 %) | ||
| Fat | 19.81 g | (17 %) | ||
| Carbohydrates | 40.25 g | (27 %) | ||
| Roughage | 1.07 g | (4 %) | ||
| Vitamin A | 203.49 mg | (25,436 %) | ||
| Vitamin D | 1.76 μg | (9 %) | ||
| Vitamin E | 4.88 mg | (41 %) | ||
| Vitamin B₁ | 0.37 mg | (37 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.55 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 114.02 μg | (38 %) | ||
| Pantothenic acid | 0.43 mg | (7 %) | ||
| Biotin | 3.09 μg | (7 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 10.86 mg | (11 %) | ||
| Potassium | 254.58 mg | (6 %) | ||
| Calcium | 110.72 mg | (11 %) | ||
| Magnesium | 23.02 mg | (8 %) | ||
| Iron | 2.61 mg | (17 %) | ||
| Iodine | 56.59 μg | (28 %) | ||
| Zinc | 0.65 mg | (8 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Cholesterol | 154 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Tomatoes
- 250 grams white bread (Stale)
- 10 garlic cloves
- 4 Tbsps olive oil
- 1 tsp Hungarian sweet paprika
- 1 l clear Vegetable broth
- salt
- peppers
- 4 eggs
- chopped parsley
Preparation steps
1.
Preheat oven to 200°C (approximately 400°F). Scald tomatoes, plunge into cold water and peel. Dice tomatoes.
Cut bread into 2 cm (approximately 3/4 inch) cubes. Peel garlic. Heat olive oil in a pan and toast bread until golden brown. Rub garlic over bread cubes and dust with paprika.
Bring broth to a boil. Add tomatoes to soup and season with salt and pepper to taste. Ladle soup into bowls. Add bread cubes. Break each egg into a cup. Gently slide each egg into a soup-filled bowl. Bake soup for 8 to 10 minutes until egg is cooked as desired. Serve sprinkled with parsley and paprika.
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