Cream of Potato Soup with Mushrooms
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
319
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 37.5 μg | (63 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 950 mg | (24 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the potato soup
- 400 grams potatoes
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 2 Tbsps olive oil
- 800 milliliters Vegetable broth
- 150 grams Crème fraiche
- salt
- freshly ground peppers
- For the mushrooms
- rosemary
- 100 grams Chanterelle
- butter
- 4 Tbsps Whipped cream
Preparation steps
1.
For the potato soup, rinse and chop soup vegetables.
2.
Peel and dice the potatoes. Sauté potatoes and the soup vegetables in hot oil for 3 minutes. Add broth and bring to a boil. Simmer, covered, for 15 minutes. Puree soup with the creme fraiche. Season with salt and pepper.
3.
For the mushrooms, brush the chanterelles and chop if necessary. Sauté in melted butter until lightly browned. Season with salt and pepper.
4.
Spoon the soup into bowls. Sprinkle with the rosemary and chanterelles and drizzle with the cream.
