Cream of Vegetable Soup with Spinach and Herbs
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
267
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 92.7 μg | (155 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 640 mg | (16 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams starchy potatoes
- 150 grams Celery root
- 4 scallions
- 1 garlic clove
- 1 Tbsp vegetable oil
- 150 milliliters dry white wine
- 800 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 80 grams baby Spinach
- 2 handfuls mixed Fresh herbs (such as cress, chervil, parsley)
- 100 milliliters Whipped cream
- salt
- 1 splash lemon juice
- Nutmeg
- peppers
Preparation steps
1.
Peel potatoes and celery, trim and dice. Rinse scallions, trim and cut into rings. Peel garlic and finely chop. Heat oil in a saucepan, sauté garlic and scallions for 1-2 minutes and then add wine. Add potatoes, celery and broth and simmer for about 20 minutes.
2.
Rinse spinach and herbs, spin dry, pluck leaves from stems and chop coarsely. Mix spinach and herbs in a bowl and set aside 1 handful for garnish. Add remaining spinach mixture and cream to the saucepan and puree with an immersion blender. Boil down a little or add broth depending on the desired consistency and season with salt, lemon juice, nutmeg and pepper.
3.
Pour soup into bowls and serve garnished with spinach-herb mixture.
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