Potato Soup
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
302
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 46.5 μg | (78 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,066 mg | (27 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams starchy potatoes
- 400 grams Celery root
- 2 Tbsps butter
- salt
- freshly ground peppers
- 1 l Vegetable broth
- 4 slices Black bread (200 grams)
- 1 tart Apple
- 2 Tbsps scallions
- 1 Tbsp lemon juice
- 50 grams ham
Preparation steps
1.
Rinse, peel and chop potatoes and celery. Heat 1 tablespoon of butter in a pan and saute both for a few minutes. Season with salt and pepper and add broth. Bring to a boil and reduce heat. Simmer, covered, for about 25 minutes.
2.
Cut bread into cubes. Peel and quarter apple, core and cut into wedges. Heat remaining butter in a pan and cook bread cubes until crispy. Puree soup and season with lemon juice, salt and pepper. Add apple wedges to the soup and bring to a boil. Sprinkle with chives, ham and bread cubes and serve.
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