Vegetable Soup with Egg Custard
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
262
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 262 cal. | (12 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 45.9 μg | (77 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 883 mg | (22 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 stalk Leeks
- 2 garlic cloves
- 2 carrots
- 400 grams waxy potatoes
- 100 grams Smoked bacon
- 2 Tbsps butter
- 800 milliliters Beef broth
- salt
- peppers (freshly ground)
- 1 Tbsp marjoram (freshly chopped)
- 2 eggs
- 2 Tbsps Whipped cream
- marjoram (for garnish)
Preparation steps
1.
Rinse, clean and the leeks cut into thin rings. Peel the garlic and chop finely. Peel the carrots and potatoes and cut into thin slices. Dice the bacon finely and sauté with the vegetables and garlic in hot butter in a pan for 1-2 minutes. Pour in the broth and boil abd season with salt and pepper. Then simmer on low heat for about 15 minutes. Stir in the marjoram.
Beat the eggs with the cream and add a teaspoon into hot soup. let thicken for 2-3 minutes and season with salt and pepper.
2.
Transfer the soup to plates and serve garnished with marjoram.
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