Creamy Herb Soup with Almonds
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
201
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 201 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 90.3 μg | (151 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 402 mg | (10 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams mixed Fresh herbs (such as chervil, dill, borage, sorrel, parsley)
- 100 grams floury potatoes
- 200 grams Broccoli
- 1 shallot
- 1 Tbsp butter
- 750 milliliters Vegetable broth
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- 4 Tbsps Cottage cheese
- 2 Tbsps slivered almonds (toasted)
Preparation steps
1.
Rinse herbs, shake dry and pluck off leaves as needed. Rinse and peel potatoes, cut into cubes Rinse broccoli in a colander and drain.
2.
Peel shallot and chop finely. Heat butter in a saucepan and saute shallot until translucent. Add potatoes and broccoli and sauté together briefly. Add vegetable stock and simmer for about 20 minutes on low heat.
3.
Add herbs to the soup and puree. Add cream and simmer briefly. Boil down or add more stock to reach desired consistency. Season with salt and pepper. Pour soup into bowls and top with some cottage cheese, sprinkle with almonds. Serve.
