Creamy Radish Soup
with Potatoes
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
234
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 2.2 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 638 mg | (16 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs Radish (with greens)
- 12 ozs starchy potatoes
- 2 shallots
- 2 Tbsps butter
- 26 ozs Vegetable broth
- 7 Tbsps Crème fraiche
- salt
- White peppers
Preparation steps
1.
Wash the radishes well, pluck off some of the radish greens and set 4 radishes aside. Coarsely chop the remaining radishes and greens. Peel, rinse and coarsely chop the potatoes. Peel the shallots and chop finely.
2.
Melt the butter in a saucepan and sauté the shallots until translucent. Add the potatoes, radishes and the chopped radish greens. Add the broth and bring to a boil. Reduce to a simmer, cover and simmer 20 minutes. Puree the soup in the pan with an immersion blender or working in batches if necessary, transfer the soup to a blender and puree. Stir in the creme fraiche and season with salt and pepper. Thinly slice the reserved radishes and add to the soup along with the reserved greens, heat briefly and serve.
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