Spinach and Bean Soup with Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 491 cal. | (23 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4.9 μg | (25 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 99.3 μg | (166 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,131 mg | (28 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 3 shallots
- 3 stalks Celery
- 4 Tbsps olive oil
- 1 sm can Saffron (about 0.1 grams)
- 2 tsps sugar
- 300 milliliters dry white wine
- 400 milliliters strong fish stock
- salt
- freshly ground peppers
- ½ tsp Mustard seed
- 2 bay leaves
- 300 grams yellow Beans
- 50 grams Spinach
- 4 Salmon (skinless, 80 grams)
- 1 Tbsp butter
Preparation steps
Peel the shallots and finely dice. Rinse, trim and cut the celery into small pieces.
Heat the olive oil in a saucepan and saute the celery, shallots and saffron in it with stirring, until the shallots are translucent and golden. Add the sugar and caramelize. Pour the white wine, fish stock and 100 ml (approximately ½ cup) of water. Season with salt and pepper and stir in mustard seeds and bay leaf. Bring to the boil and simmer for about 10 minutes at low heat.
Rinse, trim and chop the yellow beans. Rinse the spinach and trim. Add the yellow beans to the soup and cook for another 10 minutes. Add the spinach and cook until done for 2-3 minutes.
Rinse the salmon and pat dry with kitchen paper. Heat the butter in a pan and fry the salmon from both sides for 1-2 minutes. Season with salt and pepper. Season the soup and pour into small bowls. Place the salmon over the soup and serve immediately.
