Creamy Potato and Pesto Soup
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
391
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 34.3 μg | (57 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 887 mg | (22 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams floury potatoes
- 200 grams Celery
- 2 shallots
- 1 garlic clove
- 2 Tbsps olive oil
- 200 milliliters dry white wine
- 600 milliliters Vegetable broth
- 150 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- salt
- white peppers
- In adition
- 1 Tbsp freshly chopped Fresh herbs (such as parsley, chervil)
- 2 Tbsps grapeseed oil
Preparation steps
1.
Peel and dice potatoes, celery, shallots and garlic. Heat oil in a saucepan and saute everything together for 2-3 minutes. Deglaze pan with white wine, simmer for a few minutes and add broth. Simmer for about 25 minutes on low heat. Puree soup and add cream and creme fraiche. Season with salt and pepper. Pour soup into bowls. Combine herbs with grapeseed oil. Drizzle over soup.
2.
Serve with white bread, if desired.
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