Creamy Fava Bean Soup
(2 votes)
(2 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
316
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 316 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 682 mg | (17 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams floury potatoes
- 450 grams shelled and skinned Broad bean
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 800 milliliters Vegetable broth
- 1 bay leaf
- salt
- freshly ground peppers
- 100 milliliters Whipped cream
- freshly grated Nutmeg
- 4 Tbsps Crème fraiche
Preparation steps
1.
Peel, rinse and cut potatoes into small cubes. Rinse beans.
2.
Peel onion and garlic and chop finely.
3.
In a saucepan heat oil and sauté onion and garlic until translucent. Add potatoes and beans and sauté briefly. Add broth and bay leaf. Simmer soup for about 20 minutes over medium heat, until potatoes are soft.
4.
Remove bay leaf and a few beans (for garnish) and puree the remaining soup. Add cream, return the soup to a simmer. Season with a pinch of nutmeg and salt and pepper to taste. To serve, ladle soup into bowls, top with a dollop of creme fraiche and sprinkle with reserved beans.
