Potato Soup with Bacon and Savoy
Nutritional values
(Percentage of daily recommendation)
| Calorie | 664 cal. | (32 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 17 μg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 970 mg | (24 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 17 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 500 grams potatoes
- 2 Tbsps olive oil
- 1 red Bell pepper
- ½ head Savoy cabbage
- salt
- freshly ground peppers
- 1 onion
- 1 garlic clove
- 1 l Vegetable broth (Instant powdered)
- 150 grams smoked, streaky Bacon
- 1 Tbsp fresh rosemary (chopped)
- In addition
- 4 Tbsps olive oil
- 1 garlic clove
- 8 slices Baguette (thin, cut diagonally)
Preparation steps
Rinse and peel potatoes, cut into 1 cm (approximately 1/2 inch) cubes.
Rinse and dry bell pepper, halve and remove seeds and ribs. Place on a baking sheet and roast under a broiler until skin blackens and blisters, watching carefully. Peel pepper and cut into strips.
Rinse savoy and remove outer leaves, quarter and remove stalk, cut into large strips. Blanch for 2 minutes in boiling salted water, drain, rinse immediately with cold water and drain again.
Peel onion and dice. Peel garlic and chop finely. Cut bacon into small cubes.
Heat 2 tablespoons of olive oil in a saucepan and saute onion and bacon until translucent. Add garlic, rosemary and potatoes. Saute briefly and add broth, bring to a boil and lower heat, simmer for 20 minutes.
Take out 2- 3 tablespoons of potatoes and mash finely with a fork.
Add savoy cabbage and mashed potatoes to the pan and simmer for another 10 minutes on low heat, season with salt, paprika and pepper.
Toast baguette slices, rub with garlic and brush with olive oil. Place stew into bowls and serve with garlic bread.
