Creamy Potato Soup with Chile and Ginger

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Creamy Potato Soup with Chile and Ginger
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
172
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie172 cal.(8 %)
Protein5.51 g(6 %)
Fat5.44 g(5 %)
Carbohydrates30.14 g(20 %)
Sugar added0 g(0 %)
Roughage3.57 g(12 %)
Vitamin A63.35 mg(7,919 %)
Vitamin D0 μg(0 %)
Vitamin E0.61 mg(5 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.05 mg(5 %)
Niacin1.72 mg(14 %)
Vitamin B₆0.27 mg(19 %)
Folate30.83 μg(10 %)
Pantothenic acid0.07 mg(1 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C55.22 mg(58 %)
Potassium769.76 mg(19 %)
Calcium33.68 mg(3 %)
Magnesium30.25 mg(10 %)
Iron1.38 mg(9 %)
Iodine0.75 μg(0 %)
Zinc0.39 mg(5 %)
Saturated fatty acids0.7 g
Cholesterol5.28 mg

Ingredients

for
4
Ingredients
500 grams floury potatoes
1 onion
1 garlic clove
1 fresh, red chili pepper
30 grams ginger
1 tsp Turmeric
1 Tbsp vegetable oil
1 tsp sesame oil
salt
1 l Chicken broth
4 Tbsps Vegetables
How healthy are the main ingredients?
potatogingersesame oiloniongarlic cloveTurmeric

Preparation steps

1.

Rinse and peel potatoes, cut into pieces. Peel and chop onion.

2.

Peel garlic and finely chop. Rinse chile, halve, remove seeds and ribs. Peel ginger and finely dice.

3.

Heat 3 tablespoons of sesame oil in a pan. Saute onion, garlic, chile and ginger. Add turmeric and sauté briefly, then add potatoes, cook briefly and season with salt. Pour broth and simmer for about 20 minutes.

4.

Remove chile pepper from soup. Puree potato soup. Season to taste and pour into bowls. Serve.

5.

If desired, garnish soup with julienned vegetables (fine vegetable strips).

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