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
2
- 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.
afternoon seasonal
