Creamy Nettle Soup
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
158
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 158 cal. | (8 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 340 mg | (358 %) | ||
| Potassium | 648 mg | (16 %) | ||
| Calcium | 749 mg | (75 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 125 grams potatoes
- 50 grams onions
- 1 Tbsp butter
- 1 l Vegetable broth (Instant powdered)
- 400 grams blanched Stinging nettle
- 1 tsp lemon juice
- 75 grams Whipped cream
- salt
- peppers
Preparation steps
1.
Peel and finely chop onions and potatoes. In a saucepan, sauté onions and potatoes in butter. Add vegetable broth and simmer until potatoes are tender, about 25 minutes.
2.
Rinse nettles and set some aside for garnish. Coarsely chop nettles, add to soup, simmer briefly and puree. Season with lemon juice, salt and pepper. Stir in cream. Divide soup among bowls and garnish with remaining nettle leaves.
3.
(Nettles lose the unpleasant burning effect as soon as they are blanched in boiling water.)
