Creamy Herb Soup
with pickled salmon rolls
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
297
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 56.1 μg | (94 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 618 mg | (15 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the soup
- 1 onion
- 2 tsps butter
- 2 starchy potatoes
- 600 milliliters clear, instant Broth
- 1 bunch parsley
- Basil
- 150 milliliters Whipped cream
- salt
- freshly ground pepper
- For the salmon rolls
- 1 bunch parsley
- Basil
- freshly ground pepper
- 2 slices, pickled Salmon (about 100 grams)
Preparation steps
1.
For the salmon rolls, rinse the herbs, shake dry and chop finely. Mix the herbs with the pepper. Spread the herbs on the slices of salmon, roll, wrap in plastic and chill for about 30 minutes.
2.
For the soup, peel and chop the onion. Heat the butter in a large pot. Saute the onion until soft. Peel, rinse and dice the potatoes. Saute the potatoes briefly. Pour in the broth. Cover and cook for about 25 minutes.
3.
Rinse the herbs and set some of the basil leaves aside. Chop the herbs. Puree the potatoes and the broth. Stir in the herbs and cream. Season with salt and pepper. Unwrap the salmon and cut into slices. Serve the soup with the salmon rolls and garnished with basil.
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