Photo: Cala
Estimated Nutrition (whole recipe, rough)
444
Calories
16g
Protein
21g
Fat
50g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons quality olive oil
- 2 cloves garlic, crashed
- 250 g (8 oz) potato, diced
- 175 g (6 oz) rocket; chopped
- 1. 2 liters (2 pints) vegetable stock
- salt and pepper to taste
- 4 tablespoons freshly grated
- Parmesan cheese
- 1/4 teaspoon dried crushed chilies (optional)
Directions
1
Heat the olive oil in a large pan. Add the garlic and cook for 1 minute.
2
Add the potato and stir until coated in oil. Add the rocket, reserving a few leaves for garnish. Stir and cook for 2-3 minutes.
3
Heat the stock and add to the rocket mixture. Season with salt and pepper, cover and simmer for 20 minutes.
4
Ladle into soup bowls and sprinkle with Parmesan, and dried chilies if desired. Garnish with rocket leaves to serve.
5
Category:Egyptian Recipes
6
Category:Egyptian Soups
Recipe sourced from
fandom