Creamy Nettle Soup
(1 vote)
(1 vote)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in
Calories:
529
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 529 cal. | (25 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 4.8 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 253 mg | (266 %) | ||
| Potassium | 666 mg | (17 %) | ||
| Calcium | 902 mg | (90 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 22.9 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 300 grams young Stinging nettle
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 600 milliliters milk
- salt
- peppers
- 2 garlic cloves
- For the dough
- 200 grams Puff pastry dough (frozen)
- 1 egg
- salt
- 100 grams grated Cheese
Preparation steps
1.
Preheat the oven to 240 ° C preheat.
2.
Rinse nettle and chop. Heat butter in a saucepan and saute peeled and coarsely chopped garlic for a few seconds. Add nettle and saute briefly. Add flour and whisk well. Add milk and season with a little salt and pepper, simmer for a few minutes.
3.
Thaw puff pastry, roll out until 5 mm thin (approximately 1/5 inch) and cut out half-moons. Arrange in a lined with parchment paper baking sheet, brush with beaten egg and sprinkle with grated cheese. Bake in preheated oven at 240°C (approximately 475°F) for about 6-8 minutes or until golden brown. Pour soup into bowls and serve with hot puff pastry half-moons.
