Franconian Potato Soup
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
310
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 16.8 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 794 mg | (20 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams potatoes
- 150 grams Celery
- 150 grams Kohlrabi
- 1 onion
- 20 grams butter
- 900 milliliters Vegetable broth
- 150 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg (freshly gartet)
- 2 Tbsps sunflower oil
- 1 Tbsp thyme (for garnish)
Preparation steps
1.
Peel potatoes, celery and kohlrabi, rinse and cube. Peel onion and cube finely. In a saucepan melt the butter and sauté the vegetables, except the onion, for 3-4 minutes. Add broth and simmer over medium heat for about 20 minutes.
2.
Puree with an immersion blender, strain through a sieve and return to a boil. Blend in cream and season with salt, pepper and nutmeg. Fry onions in a hot pan with oil until golden yellow. Ladle soup into 4 preheated bowls and serve garnished with fried onions and thyme.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
