Cold Potato Cucumber Soup
(2 votes)
(2 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
299
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 64.1 μg | (107 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 984 mg | (25 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 Cucumber
- 1 onion
- 1 Tbsp butter
- 125 milliliters white wine
- 400 milliliters Vegetable broth
- 250 grams potatoes
- 200 grams Whipped cream
- 2 Tbsps parsley (finely chopped)
- salt
- freshly ground peppers
Preparation steps
1.
Peel potatoes and dice finely. Peel onion and dice finely. Peel cucumbers and cut into small cubes. Heat butter in a saucepan and sauté the onion until soft. Add potatoes, fry briefly, then deglaze with white wine. Add vegetable broth and cook the potatoes over medium heat until soft.
2.
Set pot aside and allow to cool. Mash potatoes with a potato masher to make a creamy, mashed soup. Puree 2/3 of the cucumbers and parsley with a hand blender and add along with the creme fraiche to the soup. Season with salt and pepper. Serve cold, sprinkled with remaining cucumber cubes and fresh parsley.
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