Cream of Celery Soup with Blue Cheese
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
218
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 218 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 29.8 μg | (50 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 613 mg | (15 %) | ||
| Calcium | 257 mg | (26 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Sweet potato
- 2 onions
- 400 grams Celery
- 2 Tbsps butter
- 800 milliliters Broth
- salt
- freshly ground peppers
- 100 grams Blue cheese
- 2 Tbsps scallions
Preparation steps
1.
Peel the potato and onion and cut into small cubes. Trim the celery, rinse and cut into small cubes.
2.
Melt the butter in a saucepan and sweat the onion until translucent. Put in the vegetables, sauté briefly and pour in the broth. Season with salt and pepper, and simmer for about 25 minutes over medium heat.
3.
Remove the rind from the blue cheese, cut into small cubes and lightly mash with a fork. Season the soup, stir in the cheese and distribute the soup in preheated bowls. Serve garnished with chives.
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