Creamy Leek Soup with Nutmeg
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(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 35 min.
Ready in
Calories:
243
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 243 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 94.2 μg | (157 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 192 μg | (64 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 656 mg | (16 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 stalks Leeks
- 200 grams Celery root
- 1 garlic clove
- 4 Tbsps soybean oil
- 500 milliliters Vegetable broth
- 250 milliliters Soy creamer (cold)
- salt
- Horseradish (from a jar)
- lemon juice
- Nutmeg
Preparation steps
1.
Rinse the leeks, cut into rings and discard the greens. Dice the celery. Peel the garlic, dice and sauté along with the white leeks and celery in 2 tablespoons of hot oil until translucent. Deglaze the pan with the broth and add 100 ml (approximately 3 ounces) of soy cream. Simmer for about 20 minutes, stirring occasionally, then puree with a hand blender.
2.
Beat the remaining cream until stiff and fold into the soup. Season with salt, horseradish and lemon juice and pour into soup bowls. Drizzle with the remaining oil and serve garnished with nutmeg.
