Spinach and Cilantro Soup with Cheese Skewers
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
127
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 127 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 201.9 μg | (337 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 324 mg | (8 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Spinach
- 2 handfuls cilantro
- ½ onion
- 1 garlic clove
- 3 Tbsps olive oil
- 600 milliliters Vegetable broth
- salt
- peppers
- freshly ground Nutmeg
- 1 pinch ground Cumin
- 1 pinch Curry powder
- 50 grams cream cheese (or feta)
Preparation steps
1.
For the soup: Rinse the spinach and cilantro, and spin dry. Remove the tough stems and coarsely chop. Set 1-2 tablespoons of the cilantro aside for garnish. Peel and finely chop the onion and garlic.
Heat 2 tablespoons of the oil in a pot. Add the onion and garlic, and cook until translucent. Add the spinach, cilantro and both and bring to a simmer. Simmer for 10 minutes. Puree the soup until smooth and season with salt, pepper and nutmeg to taste. Season with the cumin and curry.
2.
For the cheese skewers: Cube the cheese and thread onto small skewers. Drizzle with the remaining oil.
For serving: Divide the soup between glasses and garnish with the remaining cilantro. Place a cheese skewer on the top of each soup glass.
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