Creamy Potato Soup
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
274
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 274 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 12.3 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 688 mg | (17 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams starchy potatoes
- 80 grams Celery root
- 80 grams Parsnips
- 1 shallot
- 1 garlic clove
- 5 Tbsps butter
- 600 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 Tbsp Curry powder
- 1 pinch ground Cumin
- 1 pinch ground paprika
- 250 milliliters milk
Preparation steps
1.
Peel, rinse and cube the potatoes, celery root and parsnips. Peel and finely chop the shallot and garlic. Sweat the shallot and garlic in hot butter until translucent. Add the diced vegetables and saute briefly. Pour in the broth. Season with salt and pepper. Simmer over medium heat for about 20 minutes.
2.
Puree the soup. Add a little broth, if desired. Season with the curry and cumin.
3.
Heat the milk until frothy. Pour the potato soup into bowls and place 1 tablespoon of milk foam on each. Serve sprinkled with paprika.
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