Potato and Basil Soup
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(0 votes)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
80
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 80 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 244 mg | (6 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 400 grams potatoes (starchy)
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 600 milliliters Instant vegetable broth
- 200 milliliters Heavy cream (50%)
- 1 bunch Basil (or 3 pots)
- salt
- peppers
Preparation steps
1.
Scrub potatoes, peel and dice. Peel onion and garlic and dice.
2.
Heat olive oil in a pan. Saute onion and garlic. Add potatoes and pour in vegetable stock. Cover and cook for about 25 minutes until tender. Puree with cream in a blender. Rinse basil, shake dry and set some aside for garnish. Pluck leaves from stem and coarsely chop. Add basil to the blender and puree everything finely. Season with salt and pepper to taste.
3.
Ladle soup into bowls and garnish with basil leaves prior to serving.
