Creamy Spinach Soup
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(0 votes)
Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
212
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 212 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 215.3 μg | (359 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 503 mg | (13 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 shallots
- 1 garlic clove
- 2 Tbsps butter
- 225 grams chopped frozen Spinach
- 500 milliliters clear Vegetable broth
- 200 milliliters milk
- Chervil
- Salt and peppers
- 1 pinch Nutmeg
- 150 grams Crème fraiche
Preparation steps
1.
Peel shallots and garlic and chop finely. Heat butter in a large pot and fry shallots and garlic until golden brown. Add spinach and vegetable broth to the pot, cover and cook for 20-25 minutes.
2.
Rinse chervil, set aside some for garnish and coarsely chop the rest. Add chervil to the pot and puree everything with an immersion blender. Add milk, mix and season with salt, pepper and nutmeg. Add 100 grams (approximately 3 1/2 ounces) crème fraîche, stir and heat soup, but do not boil. Season to taste with salt and pepper. Serve soup in bowls with a dollop of crème fraîche and garnished with chervil.
