Arugula Soup

5
Average: 5 (1 vote)
(1 vote)
Arugula Soup
share Share
print
bookmark_border Copy URL
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
260
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie260 cal.(12 %)
Protein7 g(7 %)
Fat23 g(20 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage1.4 g(5 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.7 μg(4 %)
Vitamin E1.2 mg(10 %)
Vitamin K157 μg(262 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.1 mg(7 %)
Folate33 μg(11 %)
Pantothenic acid0.4 mg(7 %)
Biotin2.2 μg(5 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C45 mg(47 %)
Potassium430 mg(11 %)
Calcium273 mg(27 %)
Magnesium39 mg(13 %)
Iron1.3 mg(9 %)
Iodine12 μg(6 %)
Zinc1.1 mg(14 %)
Saturated fatty acids13.8 g
Uric acid28 mg
Cholesterol58 mg
Complete sugar3 g

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)
How healthy are the main ingredients?
ArugulaWhipped creampotatoParmesanshallotgarlic clove

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.