Arugula Potato Soup
Arugula Potato Soup - Creamy Vegetarian Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 79.6 μg | (133 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 601 mg | (15 %) | ||
| Calcium | 294 mg | (29 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 250 grams starchy potatoes
- 150 grams Celery root
- 1 shallot
- 1 garlic clove
- 3 Tbsps vegetable oil
- 800 milliliters Vegetable broth
- 100 grams Arugula
- salt
- 100 milliliters Whipped cream
- 100 grams Crème fraiche
- 60 grams freshly grated Parmesan
- freshly ground peppers
Preparation steps
Peel potatoes and celery root and dice. Peel shallot and garlic and finely chop. Sauté together in 1 tablespoon oil until translucent. Add the potatoes and celery root and pour in the broth. Simmer about 15 minutes.
Rinse the arugula, trim, coarsely chop some leaves and set aside for garnish. Blanch remaining arugula in salted water. Rinse in cold water, squeeze out water and puree with the remaining oil and a little cold water.
Puree the soup. Add the cream and cook until reduced to the desired consistency or add broth to thin. Stir in the crème fraîche with half of the Parmesan and the arugula puree and season with salt and pepper.
Pour the soup into bowls and serve sprinkled with remaining arugula and Parmesan.
