Hearty Chili Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 8.26 g | (8 %) | ||
| Fat | 20.82 g | (18 %) | ||
| Carbohydrates | 19.38 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.39 g | (8 %) |
| Vitamin A | 119.37 mg | (14,921 %) | ||
| Vitamin D | 0.85 μg | (4 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 2.95 mg | (25 %) | ||
| Vitamin B₆ | 0.31 mg | (22 %) | ||
| Folate | 21.02 μg | (7 %) | ||
| Pantothenic acid | 0.46 mg | (8 %) | ||
| Biotin | 1.02 μg | (2 %) | ||
| Vitamin B₁₂ | 0.51 μg | (17 %) | ||
| Vitamin C | 55.4 mg | (58 %) | ||
| Potassium | 443.14 mg | (11 %) | ||
| Calcium | 78.11 mg | (8 %) | ||
| Magnesium | 23.57 mg | (8 %) | ||
| Iron | 1.12 mg | (7 %) | ||
| Iodine | 12.74 μg | (6 %) | ||
| Zinc | 0.93 mg | (12 %) | ||
| Saturated fatty acids | 7.93 g | |||
| Cholesterol | 39.59 mg |
Ingredients
- Ingredients
- 2 red Bell pepper
- 1 floury potato
- 1 shallot
- 1 garlic clove
- 1 pc ginger (about 2 cm)
- 2 Tbsps vegetable oil
- 1 generous pinch sweet ground paprika
- 1 generous pinch Curry powder
- 1 sprig rosemary
- 800 milliliters Vegetable broth
- 1 sheet Phyllo dough (approx 25 grams)
- 60 grams Chorizo (sliced)
- Fat (for cooking)
- 80 milliliters Whipped cream
- salt
- cayenne pepper
- 150 milliliters milk
- 1 pinch ground ginger
Preparation steps
Rinse peppers, cut in half, remove seeds and ribs, cut into cubes. Peel and rinse potato, cut into small cubes. Peel shallot, ginger and garlic, chop finely. Heat oil in a pan and saute ginger, shallot and garlic. Add vegetables, paprika, curry powder and rinsed rosemary. Deglaze pan with broth. Simmer, covered, for about 20 minutes.
Thaw pastry for 10 minutes. Place chorizo on the dough and roll out thinly with a rolling pin. Cut into 4 elongated triangles. heat oil in a deep pan and cook until golden yellow. Drain on paper towels.
Remove rosemary from soup, add cream and puree. Season with salt and cayenne pepper.
Mix milk with powdered ginger until frothy. Pour soup into decorative glasses, top with milk froth. Place chorizo pieces on top of glasses and serve.
