Spinach Soup with Eggs and Bacon

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Spinach Soup with Eggs and Bacon
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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)
Calorie516 cal.(25 %)
Protein19 g(19 %)
Fat43 g(37 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A1.4 mg(175 %)
Vitamin D1.7 μg(9 %)
Vitamin E6.6 mg(55 %)
Vitamin K591.5 μg(986 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.8 mg(73 %)
Niacin6.5 mg(54 %)
Vitamin B₆0.6 mg(43 %)
Folate268 μg(89 %)
Pantothenic acid1.8 mg(30 %)
Biotin29.9 μg(66 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C83 mg(87 %)
Potassium1,217 mg(30 %)
Calcium352 mg(35 %)
Magnesium125 mg(42 %)
Iron6.7 mg(45 %)
Iodine36 μg(18 %)
Zinc2.8 mg(35 %)
Saturated fatty acids17.7 g
Uric acid141 mg
Cholesterol255 mg
Complete sugar8 g

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)
How healthy are the main ingredients?
SpinachSour creamparsleyonionsaltNutmeg

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.