Herb and Spinach Cream Soup
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
274
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 274 cal. | (13 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 123.7 μg | (206 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 526 mg | (13 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 starchy potatoes
- 600 milliliters clear Broth
- 100 grams baby Spinach
- 1 bunch parsley
- 1 bunch Chervil
- 1 bunch Cress
- salt
- freshly ground pepper
- 1 pinch Nutmeg
- few drops lemon juice
- 200 milliliters Whipped cream
- 100 grams Crème fraiche
Preparation steps
1.
Scrub potatoes, peel and cut into pieces. Add to broth and cook about 20 minutes or until soft.
2.
Rinse spinach and add to broth in the last few minutes of cooking. Rinse parsley, chervil and cress. Shake dry and chop coarsely. Add herbs to broth and puree everything until fine. Season with salt, pepper, nutmeg and lemon juice.
3.
Stir half the cream into the soup. Heat and season to taste. Mix remaining cream with creme fraiche and fold into soup prior to serving.
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