Vegetable Semolina Soup with Smoked Bacon
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
363
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 363 cal. | (17 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 127.5 μg | (213 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 226 μg | (75 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,142 mg | (29 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 193 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
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