Vegetable Soup with Smoked Salmon
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
440
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 440 cal. | (21 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 58.3 μg | (97 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,162 mg | (29 %) | ||
| Calcium | 356 mg | (36 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams frozen Peas
- 1 Zucchini
- 1 onion
- 1 Fennel
- 1 stalk Leeks
- 500 milliliters Vegetable broth
- 750 milliliters milk
- 100 milliliters Whipped cream
- 2 Tbsps butter
- 3 Tbsps Dill
- 200 grams Smoked salmon
- salt
- peppers (from the mill)
- 1 tsp Curry
Preparation steps
1.
Rinse the zucchini, remove the stalk, cut in half and cut into thin slices. Halve the leeks lengthwise. Rinse, remove the stem and cut into slices. Peel the onions, halve and cut into fine strips. Rinse the fennel, trim, cut in half and cut into fine strips. Thaw the peas and briefly under cold water.
2.
In a saucepan, saute the onion in butter until translucent and add the chopped vegetables gradually, then saute briefly. Pour in the vegetable stock and milk. Let simmer for 15 minutes. Cut the salmon into strips. Season the soup with cream, curry, salt and pepper to taste. Pour the soup into warmed soup bowls and garnish with strips of smoked salmon and dill.
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