Creamy Sorrel and Potato Soup

5
Average: 5 (1 vote)
(1 vote)
Creamy Sorrel and Potato Soup
share Share
print
bookmark_border Copy URL
Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
255
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie255 kcal(12 %)
Protein8 g(8 %)
Fat18 g(16 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A1.3 mg(163 %)
Vitamin D0.4 μg(2 %)
Vitamin E7.3 mg(61 %)
Vitamin K57.8 μg(96 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.8 mg(32 %)
Vitamin B₆0.6 mg(43 %)
Folate174 μg(58 %)
Pantothenic acid0.8 mg(13 %)
Biotin4.3 μg(10 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C179 mg(188 %)
Potassium907 mg(23 %)
Calcium176 mg(18 %)
Magnesium72 mg(24 %)
Iron3.9 mg(26 %)
Iodine16 μg(8 %)
Zinc1.3 mg(16 %)
Saturated fatty acids7.2 g
Uric acid163 mg
Cholesterol28 mg
Complete sugar7 g

Ingredients

for
6
Ingredients
2 cups floury potatoes
3 cups Leeks
4 Tbsps sunflower oil
3 ½ cups hot vegetable stock
salt
freshly ground Black pepper
freshly grated Nutmeg
3 cups Sorrel
1 pinch sugar
1.333 cups cream (at least 30% fat)
geranium flower (to garnish)
How healthy are the main ingredients?
LeekpotatosugarsaltNutmeg
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Fine grater, 1 Citrus juicer, 1 Tablespoon, 1 Wok, 1 Wooden spoon, 1 Teaspoon, 1 Measuring cups

Preparation steps

1.
Peel, wash and dice the potatoes. Trim the leeks and cut into thin rings. Heat 2 tbsp oil and sweat the potatoes and leeks for 2 minutes. Stir in the hot stock, bring to the boil and cook over a medium heat without a lid on the pan for about 20 minutes. Remove the soup from the heat. Wash, sort and roughly chop the sorrel. Mix with the cream and puree finely. Stir into the hot soup. Season the soup with salt and pepper and add nutmeg and sugar to taste. Push through a sieve if you wish. Reheat the soup briefly and serve in bowls garnished with geranium flowers.