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Creamy Spinach Soup
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 50 mins
Calories:
244
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 244 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 496.5 μg | (828 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 226 μg | (75 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 1,318 mg | (33 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 500 grams Spinach
- salt
- 1 onion
- 400 grams starchy potatoes
- 150 grams Celery root
- 2 Tbsps olive oil
- 1 splash dry white wine
- 800 milliliters Vegetable broth
- 1 handful Basil
- 1 handful Violet
- 6 Tbsps Crème fraiche
- lemon juice
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the spinach and remove the tough stems. Blanch in salt water, rinse in cold water and chop coarsely.
2.
Peel and cube the onion, potatoes and celery root. Saute in hot oil. Add the white wine and broth. Simmer for about 20 minutes, stirring occasionally.
3.
Coarsely chop the basil and mix with the spinach and violet blossoms. Save a few blossoms for the garnish. Add the spinach and basil mixture to the soup and puree. Bring the soup back up to a boil. If the soup is too thick, add a little broth. Remove from the heat and stir in 4 tablespoons of the creme fraiche.
4.
Season with lemon juice, salt and pepper. Serve garnished with the remaining creme fraiche and violet blossoms.
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