Zesty Green Potato Soup
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
261
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 261 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 40.2 μg | (67 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 727 mg | (18 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams starchy potatoes
- 200 grams Celery root
- ½ stalk Leeks
- 2 Tbsps vegetable oil
- 900 milliliters Vegetable broth
- salt
- freshly ground peppers
- 100 milliliters Whipped cream
- Nutmeg
- 1 bunch mixed Fresh herbs (such as parsley, chervil, basil, mint, oregano, sage)
- 2 Tbsps olive oil
Preparation steps
1.
Peel potatoes and celery root, rinse and dice. Halve the leek lengthwise, rinse, trim and finely chop.
2.
In a saucepan, heat the oil and sauté the vegetables briefly. Add the broth, bring to a boil, season with salt and pepper, reduce heat to medium and simmer for about 20 minutes. Puree with an immersion blender and stir in cream. Return to a boil and season with nutmeg.
3.
Rinse the herbs, pat dry and puree leaves finely with the olive oil. Divide soup among bowls and stir in the herb puree before serving.
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