Cold Potato and Leek Soup
(1 vote)
(1 vote)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 50 min.
Ready in
Calories:
161
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 161 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 47.3 μg | (79 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 749 mg | (19 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 stalk Leeks
- 2 scallions
- 400 grams potatoes
- 150 grams Celery root
- 1 garlic clove
- 2 Tbsps butter
- 800 milliliters Vegetable broth
- salt
- peppers
- Nutmeg (freshly grated)
Preparation steps
1.
Cut the leek lengthwise, rinse, trim and cut into thin rings. Also, rinse, trim and cut scallion into thin rings.
2.
Remove the garlic and finely chop. Peel the potatoes and celery and finely dice.
3.
In a saucepan, melt the butter and sweat the garlic until translucent. Add the diced vegetables and the leek and sauté briefly. Fill pan with the broth. Season with salt and pepper and simmer for about 15 minutes over medium heat. Then puree and season with nutmeg. Let the soup cool completely in the refrigerator.
4.
Distribute into soup bowls and serve sprinkled with scallions and pepper. If desired, add crème fraîche.
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