Creamy Radish and Potato Soup
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
139
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 139 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 424 mg | (11 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 3 bunches Radish (with leaves)
- 1 ½ cups new potatoes
- 1 shallot
- 2 Tbsps butter
- 4 cups canned vegetable stock
- ½ cup Crème fraiche
- salt
- freshly ground Black pepper
- Nutmeg
Preparation steps
1.
Wash the radishes well. Reserve 10 radishes and roughly chop the rest including the leaves.
2.
Peel, wash and roughly dice the potatoes.
3.
Peel and dice the shallot. Heat the butter in a pan and gently cook the shallot until transparent. Add the potatoes, radishes and radish leaves and sweat all together. Pour in the stock, bring to the boil, cover and simmer for 20 minutes.
4.
Then puree the soup with a hand blender and stir in the crème fraiche. Season with nutmeg, salt and pepper.
5.
Using the reserved radishes, slice 5 and dice the remaining 5. Stir the diced radishes into the soup and ladle the soup into warmed plates. Serve garnished with the radish slices.
