Hearty Garlic Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 483 cal. | (23 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 26.9 μg | (45 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 796 mg | (20 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 253 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 6 Tomatoes
- 8 garlic cloves
- 1 onion
- 3 dried Tomatoes
- 4 Tbsps olive oil
- 800 milliliters Beef broth
- 1 bay leaf
- 1 tsp finely chopped thyme
- 180 grams Chorizo
- salt
- freshly ground peppers
- sugar
- 1 tsp sweet ground paprika
- 1 splash lemon juice
- 8 slices Baguette
- 4 eggs
Preparation steps
Blanch the tomatoes, rinse cold, peel, quarter, core and dice finely. Separate the garlic, set 2 cloves aside and cut the rest into small pieces. Peel and finely chop the onion. Drain the sun-dried tomatoes and dice finely.
Heat some oil in a saucepan and sauté the garlic, the onion and the dried tomatoes. Add the broth, the chopped tomatoes, bay leaf and thyme and simmer for 15-20 minutes over medium heat.
Cut the chorizo into pieces and add to the soup half way through cooking time. Season with salt, pepper, sugar, paprika and lemon juice.
Preheat the oven to 240°C (approximately 475ºF).
Rub the bread slices with the remaining garlic cloves and fry until golden brown on both sides in some oil.
Pour the soup into ovenproof soup bowls, place two slices of bread on top and carefully set an egg on top of the bread. Cook in the oven until the egg is done.
Serve immediately.
