Creamy Scallion and Herb Soup
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
241
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 241 cal. | (11 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 23.5 μg | (39 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 208 mg | (5 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 scallions
- 1 Tbsp butter
- 800 milliliters Vegetable broth
- ½ bunch Chives
- ½ bunch parsley
- ½ bunch marjoram
- 250 grams Whipped cream
- herb salt
- ½ tsp cayenne pepper
Preparation steps
1.
Rinse the scallions, thinly slice the green portion and dice the white portion. Set aside 1 tablespoon of the sliced green portions for garnish. Rinse the chives, parsley and marjoram, pat dry and chop finely. Set aside 2 tablespoons of the chopped herbs.
2.
Melt the butter in a large pan and sauté the scallions briefly. Stir in the vegetable broth, cover and simmer for about 10 minutes. Stir in the chopped herbs and whipping cream and season with herb salt and cayenne pepper. Puree the soup with an immersion blender until smooth.
3.
Strain the soup through a fine mesh sieve, then ladle into bowls, sprinkle with the reserved scallions and chopped herbs and serve.
