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Chunky Potato Soup with Vinegared Onion

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Chunky Potato Soup with Vinegared Onion
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
358
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie358 kcal(17 %)
Protein10.73 g(11 %)
Fat12.31 g(11 %)
Carbohydrates52.64 g(35 %)
Sugar added0 g(0 %)
Roughage8.64 g(29 %)
Vitamin A1,526.04 mg(190,755 %)
Vitamin D0 μg(0 %)
Vitamin E0.81 mg(7 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.57 mg(13 %)
Vitamin B₆0.38 mg(27 %)
Folate44.56 μg(15 %)
Pantothenic acid0.95 mg(16 %)
Biotin3.55 μg(8 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C12.96 mg(14 %)
Potassium747.45 mg(19 %)
Calcium86.67 mg(9 %)
Magnesium42.88 mg(14 %)
Iron2.78 mg(19 %)
Iodine1.85 μg(1 %)
Zinc0.52 mg(7 %)
Saturated fatty acids7.24 g
Cholesterol30.53 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
onion (diced)
3 cups
Sweet potato (peeled and diced)
1
Leek (chopped)
½ cup
2 tablespoons
1 clove
garlic (minced)
1 teaspoon
4 cups
freshly ground peppers
2 tablespoons
snipped Chives
In addition
2
Red onions (sliced)
2 tablespoons
4 tablespoons
Preparation

Kitchen utensils

1 Baking sheet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Carving fork, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Parchment paper, 1 Aluminum foil

Preparation steps

1.
Heat the butter and saute the onion until translucent, press in the garlic and saute briefly.
2.
Stir in the coriander, then add the sweet potatoes and leek and saute, stirring, for about 5 minutes.
3.
Add the vegetable broth and the lentils, cover and simmer for about 30 minutes.
4.
Heat the butter in a saute pan set over a medium heat. Add the red onion and sweat until soft. Add the balsamic vinegar and simmer until slightly reduced.
5.
Remove the soup from the heat, season to taste, stir in the chives and ladle into plates or bowls. Serve garnished with balsamic onions.