Spinach Soup with Eggs and Bacon
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
516
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 591.5 μg | (986 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 268 μg | (89 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 29.9 μg | (66 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 1,217 mg | (30 %) | ||
| Calcium | 352 mg | (35 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 17.7 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 255 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams fresh Spinach
- 1 large onion
- 2 Tbsps vegetable oil
- 2 Tbsps Pastry flour
- 350 milliliters low fat milk
- 500 milliliters Vegetable broth
- salt
- freshly ground peppers
- Nutmeg
- 2 tsps lemon juice
- 100 grams Sour cream
- 150 grams smoked Pancetta
- 4 soft boiled eggs
- 2 Tbsps freshly chopped parsley (for garnish)
Preparation steps
1.
Rinse the spinach and spin dry. Peel the onion, chop finely and saute in hot oil. Dust the pan with flour and add milk in small amounts while stirring to form a light roux. Add 300 ml (approximately 10 ounces) of broth to the pan and bring everything to a boil. Add the spinach, allow to boil briefly, then puree. Season with salt, pepper and nutmeg. Add the lemon juice and a little sour cream, and more broth if needed.
2.
Cut the bacon into pieces and cook in a pan until crispy. Divide the soup into bowls and cut a peeled egg in half over each. Serve sprinkled with parsley and bacon.
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