Creamy Chickpea and Smoked Salmon Soup
(1 vote)
(1 vote)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
613
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 613 cal. | (29 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 23.3 μg | (39 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 840 mg | (21 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 18.4 g | |||
| Uric acid | 151 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Strain the chickpeas in a colander, rinse and drain well. Rinse, peel and dice the potatoes. Thoroughly rinse the leeks and slice the white parts only into rings. Heat the butter in a large pot and sauté the potatoes and leeks until the leeks have softened. Add the vegetable broth and 200 ml (approximately 3/4 cup) of champagne. Stir in about 1/3 of the chickpeas, season with salt and pepper and simmer for about 20 minutes. Purée the soup with an immersion blender until smooth. Stir in the heavy cream, mustard, and remaining chickpeas and champagne.
Cut the smoked salmon into bite-sized pieces. Ladle the soup into bowls and top with the salmon. Garnish with fresh parsley and serve.
