Creamy Spinach Soup with Asparagus and Ham Rolls
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 55 min.
Ready in
Calories:
190
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 488.1 μg | (814 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 212 μg | (71 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 878 mg | (22 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams fresh Spinach
- 1 shallot
- 1 garlic clove
- 1 Tbsp vegetable oil
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- Nutmeg
- 4 stalks white Asparagus
- 4 slices ham (boiled ham)
- 100 milliliters Whipped cream
- 4 Tbsps whipped Whipped cream
Preparation steps
1.
Rinse and spin dry spinach, cut out tough stems. Peel shallot and garlic, chop finely. Heat oil in a saucepan and saute shallot and garlic for a few minutes. Add spinach and saute for a few minutes. Add broth and simmer on medium heat for about 15 minutes. Puree and season with salt, pepper and nutmeg.
2.
Rinse and peel asparagus, trim woody ends and blanch stalks in boiling salted water for 8 minutes. Drain, rinse in cold water and drain again. Roll asparagus into ham and cut into thin rings.
3.
Add cream into the soup and heat up briefly. Pour soup into 4 bowls and top each bowl with a dollop of whipped cream, sprinkle with asparagus and ham rolls and seerve.
