Asparagus Soup with Salmon
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
288
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 73.7 μg | (123 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 275 μg | (92 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,061 mg | (27 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 300 grams white Asparagus
- 300 grams green Asparagus
- 1 bunch scallions
- 250 grams Swiss chard
- 30 grams butter
- 1 ⅕ liters Vegetable broth
- 150 grams Frozen pea
- 300 grams Salmon
- 2 tsps lemon juice
- salt
- peppers
Preparation steps
1.
Rinse asparagus, peel the white asparagus thoroughly and cut off the ends from both. Rinse scallions and cut off ends. Cut asparagus and scallions into 5 cm (approximately 2-inch) long pieces. Rinse chard and dice stems. Cut leaves into strips. Sauté chard stems in butter, pour in broth, bring to a boil and simmer for 10 minutes along with the asparagus.
2.
Add peas, chard leaves and scallions and simmer until tender, about 8 minutes. Rinse salmon, cut into bite-sized pieces and season with lemon juice and salt. Add salmon to the soup 3 minutes before the end of cooking time. Season with salt and pepper and serve.
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