Creamy Potato Soup with Ham
Healthy, because
Even smarter
Nutritional values
White cabbage scores with so-called radical scavengers such as bioflavonoids, chlorophyll, indole and phenols. These substances protect our body cells and thus delay the aging process, i.e. the cabbage keeps us young and healthy.
Katen ham is a speciality from Holstein, if you don't get it you can fall back on ordinary ham or breakfast bacon. Another variation is to make the white cabbage-potato soup vegetarian and remove the ham from the recipe without substitution.
(Percentage of daily recommendation)
| Calorie | 209 cal. | (10 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 121.7 μg | (203 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 804 mg | (20 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 14 ozs red potatoes
- 14 ozs Green cabbage
- 1 onion
- 2 Tbsps butter
- 20 ozs Vegetable broth
- 7 ozs milk
- salt
- freshly ground peppers
- Nutmeg
- 2 ozs Smoked ham
- 2 Tbsps scallions
Preparation steps
Rinse potatoes thoroughly and cut into bite-sized pieces. Remove outer leaves of cabbage, halve and remove stalk, cut cabbage into thin strips. Peel onion and chop finely. Heat butter in a saucepan and saute onion until translucent. Add broth and milk and bring to a boil. Add potatoes and cabbage and simmer on low heat for 25-30 minutes until vegetables are soft. Season with salt, pepper and nutmeg.
Cut ham into small pieces. Cook in a pan until crispy. Drain on paper towels.
Once potatoes are tender, remove pan from heat. Mash soup coarsely with a potato masher. Add more broth if necesary. Season with salt, pepper and nutmeg and serve sprinkled with ham and chives.
