Saffron Onion Soup
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Saffron onion soup - Noble ingredients make this soup into something special.
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
300
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 300 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 589 mg | (15 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 sprigs thyme
- 400 grams onions
- 200 grams floury potatoes
- 1 tsp butter
- 150 milliliters dry white wine
- 650 milliliters Vegetable broth
- salt
- peppers
- 1 sm can Saffron (0.3 grams)
- 4 Tbsps slivered almonds (40 grams)
- 1 large yellow onion
- 150 milliliters Soy creamer
- ground saffron
Preparation steps
1.
Rinse thyme, shake dry, pluck off leaves and chop finely.
2.
Peel onions and potatoes. Rinse potatoes and dice. Dice onions.
3.
Melt butter in a saucepan and saute onion and potato cubes. Add wine and broth, season with salt and pepper, stir in saffron and chopped thyme and simmer for 20-25 minutes on medium heat.
4.
Toast almonds in a dry pan until golden brown. Remove from pan and set aside. Peel red onion and cut into rings.
5.
Puree soup with an immersion blender. Add soy cream, bring to a boil and season to taste.
6.
Pour soup into 4 bowls, sprinkle with almonds, onion rings, remaining thyme leaves and saffron powder. Serve.
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