Leek Soup
(2 votes)
(2 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
228
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 228 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 96.8 μg | (161 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 205 μg | (68 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 809 mg | (20 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 153 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse and peel the vegetables. Cut the leek into rings and the potatoes into cubes. Briefly saute the vegetables in melted butter. Add the curry, saffron and broth. Bring to a boil, cover and simmer for 15-20 minutes.
2.
Remove about half of the vegetables and set aside. Puree the remaining vegetables with the cream and season with salt, pepper and nutmeg. Readmit the vegetables. Serve the soup sprinkled with parsley.
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