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Arugula Soup
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 35 mins
Calories:
144
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 144 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 51.5 μg | (86 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 189 mg | (5 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 700 milliliters Vegetable broth
- 2 handfuls Arugula
- 1 handful Dill
- 150 grams Crème fraiche
- 1 Tbsp lemon juice
- salt
- peppers
Preparation steps
1.
Peel the onion and garlic and chop finely. The Heat oil and fry both glassy therein. Pour in the vegetable stock and simmer for about 10 minutes quietly. Wash the arugula and dill, cut hard stems and spin dry. put a little of both for garnish aside Finely chop the rest.
Peel and finely chop the onion and garlic. Heat the oil and saute the onion and garlic until translucent. Pour in the vegetable stock and simmer for about 10 minutes. Rinse the arugula and dill, remove the hard stems, spin dry and set some of each aside for the garnish. Chop the remaining arugula and dill.
2.
Garnish with the remaining dill and arugula and serve.
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