Vegetable Semolina Soup with Smoked Bacon

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Vegetable Semolina Soup with Smoked Bacon
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Health Score:
79 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
363
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie363 cal.(17 %)
Protein14 g(14 %)
Fat22 g(19 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage10 g(33 %)
Vitamin A2 mg(250 %)
Vitamin D1 μg(5 %)
Vitamin E7.3 mg(61 %)
Vitamin K127.5 μg(213 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.5 mg(46 %)
Vitamin B₆0.8 mg(57 %)
Folate226 μg(75 %)
Pantothenic acid1.5 mg(25 %)
Biotin16 μg(36 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C47 mg(49 %)
Potassium1,142 mg(29 %)
Calcium197 mg(20 %)
Magnesium59 mg(20 %)
Iron3.2 mg(21 %)
Iodine20 μg(10 %)
Zinc2.5 mg(31 %)
Saturated fatty acids7.5 g
Uric acid181 mg
Cholesterol193 mg
Complete sugar13 g

Ingredients

for
4
Ingredients
4 carrots
250 grams Celery root
2 Leeks
3 Tbsps vegetable oil
75 grams Semolina flour
1 l Vegetable broth
80 grams lean thin Smoked bacon
1 garlic clove
1 bunch flat leaf parsley
100 milliliters Whipped cream
2 medium egg yolks
Salt, freshly ground pepper
How healthy are the main ingredients?
Whipped creamparsleycarrotLeekgarlic clove

Preparation steps

1.

Rinse, peel and finely chop the carrots and celery. Rinse and finely chop the leeks.

2.

Heat 2 tablespoons of oil in a large saucepan. Add carrots and celery and braise. Sprinkle the semolina over and stir. Add the broth and cook for 20 minutes. In the meantime, cut the bacon into thin strips. Peel and thinly slice the garlic. Rinse the parsley, shake dry and chop coarsely. Heat the remaining oil in a pan and fry the bacon and garlic.

3.

Mix the cream with egg yolk. Add the leeks to the soup and cook for 3 minutes. Remove pan from heat and stir in the yolk-cream mixture. Season with salt and pepper.

4.

Ladle the soup into soup plates and top with bacon, garlic and parsley. Serve.