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Chakalaka Soup with Chorizo, Spinach and Paprika-Spiced Croutons

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

27.2g

Energy (kJ)

2624kJ

Energy (kcal)

633kcal

Carbohydrate incl. fibre (g)

52.2g

Carbohydrate excl. fibre (g)

45.8g

Sugar (g)

11.4g

Fibre (g)

6.4g

Fat (g)

34.1g

Saturated fat (g)

14.3g

Unsaturated fat (g)

1.8g

Monounsaturated fat (g)

1.1g

Polyunsaturated fat (g)

0.7g

Trans fat (g)

0.0g

Cholesterol (mg)

39mg

Sodium (mg)

12323mg

Salt (g)

30.81g

Vitamin A (IU)

7479IU

Vitamin C (mg)

22.6mg

Calcium (mg)

103mg

Iron (mg)

3.14mg

Potassium (mg)

491mg

Total

109.0g

10497kJ

2532kcal

208.7g

183.2g

45.6g

25.5g

136.4g

57.3g

7.4g

4.6g

2.8g

0.0g

157mg

49292mg

123.23g

29917IU

90.2mg

412mg

12.54mg

1966mg

  • 100 grams ciabatta bread 2 or 3 slices, torn into bite-sized pieces
  • 5 ml Robertsons smoked paprika, to taste
  • salt, to taste
  • olive oil drizzle
  • 225 grams smoked chorizo, thinly sliced
  • 3 spring onions sliced
  • 1 garlic clove, peeled and crushed
  • 50 g Knorr Chakalaka soup
  • 750 ml Knorr vegetable stock pot at room temperature
  • handful basil leaves roughly chopped + extra purple basil to garnish (optional)
  • 400 grams spinach, chopped