Cream of Asparagus Soup
with watercress
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
330
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 161.8 μg | (270 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 290 μg | (97 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 857 mg | (21 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 15.7 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams potatoes
- 1 kilogram white Asparagus
- 3 Tbsps butter
- 650 milliliters Vegetable broth
- salt
- freshly ground pepper
- ground Nutmeg
- 100 grams Watercress
- 1 lemon (juice)
- 200 grams Whipped cream
Preparation steps
1.
Peel and dice the potatoes. Rinse the asparagus and remove the woody ends. Heat the butter in a large pot. Add the potatoes and asparagus and cook briefly.
2.
Stir in the broth. Season with salt, pepper and nutmeg to taste. Rinse the watercress and stir half into the asparagus. Cover and simmer over low heat for 15 minutes. Puree the potatoes and asparagus with an immersion blender, about 15 minutes. Season with salt, pepper and lemon juice to taste. In a bowl, beat the cream until stiff. Stir into the soup. Finely chop the remaining watercress and stir into the soup.
