Creamy Spinach Soup
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 55 min.
Ready in
Calories:
299
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 239.9 μg | (400 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 689 mg | (17 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams fresh Spinach
- salt
- 250 grams starchy potatoes
- 1 garlic clove
- 1 shallot
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 1 l Vegetable broth
- 200 milliliters Whipped cream
- 1 tsp lemon juice
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
1.
Rinse the spinach and blanch in salt water. Rinse in cold water, drain and chop coarsely. Peel and finely dice the potatoes, garlic and shallot. Sweat the shallot and garlic in hot butter. Add the potatoes and flour. Pour in the broth. Simmer for about 15 minutes, stirring occasionally.
2.
Add the spinach and 150 ml (approximately 1/2 cup) of cream. Puree finely. Depending on the desired consistency, let the soup boil down or add more broth.
3.
Season the soup with salt, lemon juice and pepper. Serve with freshly grated nutmeg and a dollop of the remaining cream.
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