Creamy Potato Soup with Garden Cress and Panko Breadcrumbs
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
284
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 284 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 3.2 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 612 mg | (15 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch Cress
- 1 onion
- 1 garlic clove
- 1 ½ centimeters fresh ginger
- 500 grams waxy potatoes
- 2 Tbsps butter
- 100 milliliters dry white wine
- 700 milliliters Vegetable broth
- salt
- freshly ground peppers
- 80 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 1 tsp Lime juice
- 2 Tbsps Panko
Preparation steps
1.
Cut, wash and pat garden cress dry.
2.
Peel and finely dice onion, garlic, ginger and potatoes.
3.
In a saucepan, melt butter. Add onion and garlic and cook until translucent. Add ginger and potatoes and sauté briefly. Deglaze with wine and broth. Season with salt and pepper. Simmer over medium heat about 20 minutes.
4.
Add cream and up to 2 tablespoons garden cress. Bring to a boil, then puree. Remove soup from the heat, stir in crème fraîche and season with salt, pepper and lime juice.
5.
Divide among bowls and serve sprinkled with remaining garden cress and Panko breadcrumbs.
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