Chanterelle and Potato Soup
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
267
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 45.3 μg | (76 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,476 mg | (37 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 800 grams waxy potatoes
- 200 grams carrots
- 400 grams fresh Chanterelle
- 1 stalk Leeks
- 3 Tbsps vegetable oil
- 800 milliliters Beef broth
- 2 Tbsps freshly chopped Dill
- salt
- freshly ground peppers
Preparation steps
1.
Rinse and peel potatoes and carrots. Cut potatoes into bite-sized pieces and cut carrots into slices. Wipe or brush chanterelles clean with paper towels and cut into smaller pieces, depending on size. Rinse, trim and halve leeks lengthwise. Thinly slice leeks crosswise into rings.
2.
In a pot, fry chanterelles in 2 tablespoons hot oil. Remove from pot. In remaining oil, sauté leeks and potatoes. Add broth and simmer over low heat, 15-20 minutes. Return chanterelles to pan and stir in dill. Season with salt and pepper before serving.
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