Arugula Bisque
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
219
calories
Calories
Healthy, because
Even smarter
Nutritional values
This creamy soup is a fun and filling way to enjoy the unique flavor, mineral and vitamin benefits of arugula.
Substitute the creme fraishe for low fat sour cream to cut down on fat and calories.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 219 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 88.6 μg | (148 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 492 mg | (12 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot (finely chopped)
- 1 garlic clove (finely chopped)
- 1 Tbsp vegetable oil
- 1.333 cups floury potatoes (peeled and diced)
- 3 ½ cups vegetable stock
- 7 cups Arugula (2/3 roughly chopped)
- ⅞ cup cream
- 2 Tbsps Crème fraiche
- 8 sliced scallions
Preparation steps
1.
Fry the shallot and garlic in hot oil, add the potatoes and quench with the stock. Simmer for around 15 min.
2.
Add the chopped rocket to the soup, leave to steep for a few minutes, then puree. Add the cream and simmer a little if necessary. Stir in the crème fraîche and season with salt and ground black pepper.
3.
Arrange the remaining rocket in bunches and tie with onion rings. Transfer the soup to bowls and garnish with a bunch of rocket.
