Radish Soup
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
113
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 113 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 1.2 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 351 mg | (9 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch Radish
- 1 onion
- 2 floury potatoes
- 1 Tbsp Corn oil
- 300 milliliters Vegetable broth
- 3 Tbsps Crème fraiche
- salt
- freshly ground peppers
Preparation steps
1.
Rinse radishes, including the leaves. Reserve 2 radishes and a few leaves for garnish. Coarsely chop the rest.
2.
Peel and chop onion.
3.
Peel and dice potatoes.
4.
Heat the oil in a pan and sauté onion until translucent. Add chopped radishes, radish greens, and potato and continue to sauté briefly. Add broth, bring to a boil, reduce heat, and simmer for 20 minutes or until potatoes are tender. Puree the soup. Return the soup to a simmer, stir in 2 tablespoons creme fraiche and season with salt and pepper.
5.
Cut remaining radishes and radish leaves into thin strips.
6.
To serve, ladle soup into bowls, top each with a dollop of the remaining creme fraiche and sprinkle with raw radish strips and chopped radish greens. Serve immediately.
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