Chilled Potato Soup
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
286
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 470 mg | (12 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 stalk Celery
- 300 grams starchy potatoes
- 1 handful Chives
- 2 Tbsps butter
- 500 milliliters Vegetable broth
- salt
- freshly ground peppers
- 200 milliliters Whipped cream
- 4 Tbsps Yogurt (0.1% fat)
- Chervil (for garnishing)
Preparation steps
1.
Peel and chop onion. Rinse and dry celery, chop. Peel potatoes and chop coarsely. Rinse chives, shake dry and cut into small rings.
2.
Heat butter in a saucepan, saute onion, celery and potatoes until translucent. Add broth and season with salt and pepper. Simmer for about 15 minutes or until potatoes are tender. Puree soup and add cream, bring to a boil once and season well. Refrigerate for at least 2 hours.
3.
Whisk yoghurt and add to soup. Sprinkle with chives and garnish with chervil leaves. Serve.
