Potato Soup with Croutons
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
595
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 595 cal. | (28 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 21.9 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 166 mg | (175 %) | ||
| Potassium | 1,289 mg | (32 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram starchy potatoes
- 1 onion
- 4 Tbsps butter
- salt
- freshly ground peppers
- 1 tsp Caraway
- 1 tsp ground paprika (sweet)
- 1 ⅕ liters Vegetable broth
- 2 Red Bell pepper
- 4 slices white bread
- 200 grams sour Whipped cream
- Chives (for garnish)
Preparation steps
1.
Rinse, peel and cut potatoes into small cubes. Peel, halve and slice onion. In a pot, fry potatoes in 2 tablespoons melted butter. Add onion and spices and cook briefly. Add broth and bring to a boil. Simmer about 15 minutes.
2.
Rinse and halve peppers, remove seeds and ribs, and cut into strips. Add peppers to soup and simmer 10 minutes more.
3.
Cut crust off bread, dice and fry until golden-brown in remaining butter. Remove from pan and drain on paper towels.
4.
Remove pepper strips and about one-third of the potato pieces from the soup. With a potato masher, lightly mash the remaining potatoes in the broth. Season to taste again and return potatoes and peppers to pan. Serve soup with a dollop of sour cream and sprinkle with croutons and chives.
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