Scallion Soup with Croutons and Parmesan
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
220
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 220 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 129 mg | (3 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 scallions
- 1 small paprika (red)
- 2 Tbsps vegetable oil
- 1 l Vegetable broth
- ½ bunch marjoram
- 4 slices Toast
- 3 Tbsps butter
- 1 garlic clove
- Parmesan (shaved, for sprinkling)
Preparation steps
1.
Rinse, trim and cut scallions crosswise into 1 cm (approximately 1/2 inch) pieces. In a pot, sauté scallions in hot oil. Stir in 3-4 sprigs marjoram and broth. Simmer 5-10 minutes.
2.
Meanwhile, rinse and halve paprika lengthwise, remove seeds and ribs, and cut into cubes. Add paprika to soup 2 minutes before the end of the cooking time.
3.
Remove crust from bread and cut bread into cubes. Peel and halve garlic. Rub pan with garlic halves, then add butter and heat until melted. Fry bread cubes in butter.
4.
Season soup with salt and pepper and remove marjoram. Ladle soup into preheated soup bowls. Sprinkle with croutons and Parmesan and garnish with fresh marjoram.
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