Chunky Potato Soup with Vinegared Onion
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(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
437
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 437 cal. | (21 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.8 g | (43 %) |
more nutritional values
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 77.2 μg | (129 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,170 mg | (29 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion (diced)
- 3 cups Sweet potato (peeled and diced)
- 1 Leek (chopped)
- ½ cup Red lentils
- 2 Tbsps butter
- 1 clove garlic cloves (minced)
- 1 tsp Coriander
- 4 cups Vegetable broth
- salt
- freshly ground peppers
- 2 Tbsps snipped Chives
- In addition
- 2 Red onions (sliced)
- 2 Tbsps butter
- 4 Tbsps balsamic vinegar
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.
