Creamy Leek Soup

0
Average: 0 (0 votes)
(0 votes)
Creamy Leek Soup
share Share
print
bookmark_border Copy URL
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
148
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie148 cal.(7 %)
Protein5 g(5 %)
Fat7 g(6 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage6.1 g(20 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.2 mg(10 %)
Vitamin K86.2 μg(144 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin3 mg(25 %)
Vitamin B₆0.6 mg(43 %)
Folate186 μg(62 %)
Pantothenic acid0.7 mg(12 %)
Biotin3.2 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C47 mg(49 %)
Potassium855 mg(21 %)
Calcium129 mg(13 %)
Magnesium43 mg(14 %)
Iron1.9 mg(13 %)
Iodine15 μg(8 %)
Zinc0.9 mg(11 %)
Saturated fatty acids4.2 g
Uric acid125 mg
Cholesterol17 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
2 stalks Leeks
250 grams starchy potatoes
250 grams Celery root
2 Tbsps butter
800 milliliters Vegetable broth
salt
freshly ground peppers
Nutmeg (freshly grated)
How healthy are the main ingredients?
LeekpotatosaltNutmeg

Preparation steps

1.

Cut the leeks lengthwise, rinse, trim and cut into thin rings. Peel, rinse and dice the potatoes and celery. In a saucepan, heat the butter and cook the potatoes and celery cubes with the half the leek. Pour in the vegetable broth and simmer for 15-20 minutes over medium heat.

2.

Puree with a hand blender. Pour in some more broth if necessary or let the soup reduce a bit. Season with salt, pepper and nutmeg, mix in the remaining leeks and leave for 5-8 minutes. Serve in cups, with freshly baked bread if desired.