![Sopa de coliflor y bacalao con tocino Sopa de coliflor y bacalao con tocino](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/3fd247b4-329b-4fce-8be4-80884199bf8d/Derivates/0328d75b-a26c-478e-bbcc-0e054bb7abcb.jpg)
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Ingredients
- 100 g de cebolla blanca, en cuartos
- 50 g de tocino, en cubos (aprox. 1 cm)
- 40 g de aceite de oliva extra virgen
- 600 g de coliflor, en rebanadas (2-3 cm)
- 600 g de agua
- 2 cditas de sal, o al gusto
- ½ cdita de pimienta blanca molida, o al gusto
- 500 g de filete de bacalao, fresco, deshuesado, cortado en trozos (3-4 cm)
- 50 g de tocino, en cubos
- Nutrition
- per 1 porción
- Calories
- 1438 kJ / 344 kcal
- Protein
- 28 g
- Carbohydrates
- 10 g
- Fat
- 21 g
- Saturated Fat
- 5 g
- Fibre
- 3.5 g
- Sodium
- 1 mg
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