Bean and Leek Soup

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Bean and Leek Soup
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 14 h. 20 min.
Ready in
Calories:
275
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie275 cal.(13 %)
Protein6 g(6 %)
Fat20 g(17 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage4.6 g(15 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.6 μg(3 %)
Vitamin E2.1 mg(18 %)
Vitamin K58.8 μg(98 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3 mg(25 %)
Vitamin B₆0.6 mg(43 %)
Folate139 μg(46 %)
Pantothenic acid0.9 mg(15 %)
Biotin9.4 μg(21 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C98 mg(103 %)
Potassium704 mg(18 %)
Calcium158 mg(16 %)
Magnesium50 mg(17 %)
Iron1.8 mg(12 %)
Iodine12 μg(6 %)
Zinc0.9 mg(11 %)
Saturated fatty acids11.7 g
Uric acid90 mg
Cholesterol50 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
250 grams white Beans (dried)
1 onion
1 garlic clove
1 Tbsp butter
1 l Vegetable broth
200 grams starchy potatoes
1 stalk Leeks
1 red Bell pepper
200 milliliters Whipped cream (at least 30% fat content)
salt
freshly ground peppers
2 Tbsps scallions
How healthy are the main ingredients?
LeekpotatoWhipped creamoniongarlic clovesalt

Preparation steps

1.

Soak the beans overnight in cold water.

2.

Peel and chop the onion and garlic and sweat in a pan with melted butter. Drain the beans well and add, along with the broth, to the pan. Cook for about 1 1/2 hours until the beans are soft.

3.

Peel and rinse the potatoes. Cut into small cubes and add to the pan 40 minutes before the end of cooking.

Cut the leek lengthwise. Rinse, trim and cut into thin rings. Rinse the bell pepper, cut into quarters, remove seeds and ribs and cut into small cubes.

Remove 6 tablespoons of beans and set aside.

4.

Puree the remaining soup and pour in the cream. Season with salt and pepper. Add the leek, bell pepper and remaining beans.

Let simmer for about 5 minutes over medium heat. Season again and serve in soup bowls, garnished with chives.

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