Creamy Spinach Soup
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
233
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 233 cal. | (11 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 382.8 μg | (638 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 969 mg | (24 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams Spinach
- 1 Tbsp lemon juice
- salt
- peppers
- 1 large, starchy potato
- 1 onion
- 2 garlic cloves
- 1 Tbsp butter
- ½ l Vegetable broth (from a jar)
- 100 grams shrimp
- 2 Tbsps Crème fraiche
Preparation steps
1.
Rinse the spinach, cut off the stalks and coarsely chop the leaves. Set a few leaves aside for the garnish. Rinse, peel and cube the potato. Pour 1/8 liter (approximately 1/2 cup) of broth into a saucepan, add the diced potato and simmer. Peel and thinly slice the onion and garlic. Melt the butter in a large saucepan and saute the garlic and onion. Add the spinach and saute.
2.
Pour in the remaining broth and potato. Simmer until the potato is soft. Puree with a hand blender and season with lemon juice, salt and pepper. Stir in the creme fraiche. Rinse the shrimp, pat dry and warm in the soup. Serve garnished with spinach leaves.
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