Creamy Herb Soup
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
332
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 332 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 414.3 μg | (691 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 1,023 mg | (26 %) | ||
| Calcium | 303 mg | (30 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams mixed young Wild herb (such as Nettles, burnet, dandelion and chickweed)
- 1 bunch parsley
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- ¾ l Vegetable broth
- ¼ l Whipped cream
- 2 Tbsps whipped Whipped cream
- salt
- freshly ground peppers
- ground Nutmeg
- 100 grams fresh Chanterelle
Preparation steps
1.
Remove any stems from the wild herbs. Pluck the parsley leaves from the stems. Rinse the herbs and pat dry, then chop very finely. Peel and finely chop the onion and garlic. Heat 1 tablespoon of butter in a pot and saute the onion and garlic while stirring.
2.
Add the broth and cream and bring to a boil again. Reduce the temperature and simmer for 3 minutes at low heat. Mix in 2 tablespoons of the herbs and the whipped cream. Season with salt, pepper and nutmeg. Saute the chanterelles in 1 tablespoon of butter and add to the soup. Serve garnished with the remaining herbs.
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