Arugula Soup
(1 vote)
(1 vote)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
260
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 260 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 157 μg | (262 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 430 mg | (11 %) | ||
| Calcium | 273 mg | (27 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Arugula
- 100 grams cooked potatoes (diced)
- 1 shallot (finely diced)
- 1 garlic clove
- 1 Tbsp butter
- 200 milliliters Whipped cream
- 700 milliliters Vegetable broth
- salt
- peppers
- 40 grams Parmesan (solid)
Preparation steps
1.
Rinse arugula, remove tough stems and shake dry. Save some leaves for garnish.
2.
Sweat shallot in butter in a pan until translucent. Add pressed garlic, deglaze with broth and cream and pour in potato cubes. Bring to a boil, add the arugula and cook. Place in a blender and puree. Season with salt and pepper. Place soup in bowls. Peel parmasan with a vegetable peeler. Garnich with arugula leaves.
