Vegetable Soup with Toast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 925 cal. | (44 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.8 g | (59 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 189.1 μg | (315 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 2,344 mg | (59 %) | ||
| Calcium | 808 mg | (81 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 19.6 g | |||
| Uric acid | 362 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 2 carrots
- 2 onions
- 2 potatoes
- 2 Celery
- 100 grams Green cabbage
- 1 sm stalk Leeks
- 1 sprig rosemary
- 1 sprig thyme
- 4 garlic cloves
- 100 grams Bacon
- 8 Tbsps olive oil
- 100 milliliters dry white wine
- 4 Tbsps tomato puree
- 125 grams grated Parmesan
- salt
- freshly ground peppers
- 1 Tbsp chopped parsley
- 8 slices white bread
Preparation steps
Peel the carrots, onions and potatoes. Rinse the celery, cabbage and leek. Rinse and shake dry the thyme and rosemary. Peel garlic and squeeze through a garlic press.
Cut the vegetables into small cubes (or thin slices or rings). Finely dice the bacon. Heat 3 tablespoons of olive oil in a pan, add the vegetables and fry. Add the bacon, garlic, rosemary and thyme and fry briefly, then pour in wine and 600 ml (approximately 2 cups) of hot water. Stir in the tomato purée, bring to a boil, cover and let simmer for about 30 minutes.
Remove the herb stems from the soup alongwith 1 large ladle of soup. Purée them together and mix back in with the remaining soup.
Stir in the parmesan and the remaining olive oil. Season with salt and pepper.
Toast the bread in a hot oven, cut each slice diagonally 2 times and sprinkle with parsley. Pour the soup in bowls and serve with the toast.
