Leek and Lemon Soup
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(0 votes)
Health Score:
87 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
236
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 236 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 89.2 μg | (149 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 201 μg | (67 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 705 mg | (18 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 151 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 stalks Leeks
- 1 Starchy potato
- 2 Tbsps butter
- 1 l Vegetable broth
- 1 lemon
- 150 grams Crème fraiche
- salt
- peppers
- 1 pinch Cumin
- Lemon balm (for garnish)
Preparation steps
1.
Rinse leeks, clean and cut into rings. Scrub potatoes, peel and dice. Melt butter in a large pot and sauté leeks and potato. Add broth and cook covered for 20 to 25 minutes.
2.
Rinse lemon, zest lemon peel and squeeze juice.
3.
Purée leeks and potatoes with broth. Stir in lemon zest, lemon juice and crème fraîche and heat again. Season with salt, pepper and cumin.
4.
Whisk soup until frothy and serve garnished with lemon balm.
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