Potato Soup
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
335
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 335 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 67.1 μg | (112 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,041 mg | (26 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams starchy potatoes
- 2 stalks Leeks
- 1 garlic clove
- 1 carrot
- 1 onion
- 2 Tbsps butter
- 1 ⅕ liters Vegetable broth
- 1 bay leaf
- 1 pinch ground Caraway
- salt
- freshly ground peppers
- 2 Tbsps Crème fraiche
- Ingredients
- 50 grams chopped Pecan
- 1 Tbsp vegetable oil
Preparation steps
1.
Rinse, peel and dice the potatoes. Rinse and chop the leeks. Peel and finely chop the onion and garlic. Peel the carrot and cut into cubes.
2.
Melt the butter in a large saucepan. Saute the leeks, onion, garlic and carrot over medium heat, stirring constantly. Add the potatoes and saute briefly.
3.
Pour in the vegetable broth, bay leaf and caraway seeds. Stir, cover and simmer over medium heat for about 15 minutes.
4.
Remove the bay leaf. Puree the soup with a hand blender. Season with salt and pepper. Stir in the creme fraiche.
5.
Roast the nuts in hot oil. Pour the soup into bowls and serve sprinkled with the nuts.
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