Roasted Garlic Soup
Roasted Garlic Soup - An elegant, spicy Mediterranean soup
Healthy, because
Even smarter
Nutritional values
Strong aroma, strong effect: The ingredients of the tuber detoxify, lower blood pressure, strengthen the heart and protect the body cells. Soya and fish in addition provide easily digestible protein without cholesterol.
Garlic is usually too "fragrant" for you? Don't worry: baked garlic tastes much milder than raw garlic, but has exactly the same valuable active ingredients.
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 421 mg | (11 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 2 large garlic cloves
- salt
- peppers
- 6 sprigs thyme
- 3 Tbsps olive oil
- 3 onions
- 22 ozs Vegetable broth
- 4 Red mullet fillets (each 2 oz.; skinless)
- 2 slices Prosciutto
- 4 ozs Soy creamer
- 2 Tbsps chopped almonds
Kitchen utensils
Preparation steps
Cut garlic bulbs crosswise and place with cut surfaces up on a piece of aluminum foil. Add salt and pepper.
Rinse thyme, shake dry, and place 4 branches on the garlic. Sprinkle with 1 tablespoon olive oil, close the foil, and bake in a preheated oven at 400°F for about 40 minutes.
Meanwhile peel onions, halve and thinly slice.
Take garlic in foil out of oven and let cool slightly. Press roasted garlic cloves into a bowl.
Heat 1 tablespoon olive oil in a pot and fry onions, stirring, over medium heat until translucent, about 8 minutes.
Pluck thyme leaves from remaining branches, add to onions and cook for another 3 minutes.
Add garlic cloves and broth and cook over medium heat for 15 minutes.
Meanwhile rinse red mullet fillets, pat dry, cut in half crosswise and season with pepper.
Cut prosciutto into 8 strips and wrap 1 piece around each piece of fish.
Puree garlic soup with an immersion blender until finely blended. Stir in soy creamer and bring to a boil again. Add salt and pepper and keep warm.
In a non-stick dry pan, roast almonds until light brown. Remove from pan and wipe pan with a paper towel.
Pour in remaining oil and prosciutto-wrapped fish pieces and fry for 2 minutes on each side. Place fish pieces on skewers, if desired. Put garlic soup in bowls, sprinkle with almonds and serve with skewered fish.
