Creamy Potato Soup with Endive
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
The soup can be frozen very well - then you can cook a larger quantity right away and have a healthy meal at hand at all times.
(Percentage of daily recommendation)
| Calorie | 285 cal. | (14 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 4.8 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 585 mg | (15 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 400 grams starchy potatoes
- 1 shallot
- 1 garlic clove
- 1 Endive
- 2 Tbsps olive oil
- 200 milliliters dry white wine
- 400 milliliters Vegetable broth
- 4 sprigs thyme
- 150 milliliters Whipped cream
- salt
- white peppers
- freshly grated Nutmeg
- To serve
- 2 Tbsps Yogurt (0.1% fat)
- Cress
Preparation steps
Peel and dice the potatoes, shallots and garlic. Rinse the endive, remove hard stalk and cut into strips. Sauté all in hot oil for 2 to 3 minutes. Deglaze with white wine. Pour in the broth and bring to a simmer.
Pluck the thyme leaves, add to the soup and simmer for about 25 minutes. Puree the soup. Stir in the cream. Season with salt, pepper and nutmeg. Ladle into bowls and serve garnished with a dollop of yogurt and some cress.
