Creamy Vegetable Soup
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(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
432
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 37.4 μg | (62 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,679 mg | (42 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams potatoes
- 750 grams carrots
- 1 stalk Celery
- 1 onion
- 1 Tbsp butter
- 800 milliliters Vegetable broth
- 1 Tbsp freshly grated ginger
- 400 milliliters milk
- salt
- 2 Tbsps vegetable oil
- 100 grams Whipped cream
- mint
Preparation steps
1.
Peel 600 grams (approximately 21 ounces) each of potatoes and carrots and chop.
2.
Rinse celery and chop. Peel onion and chop.
3.
Heat butter in a saucepan and saute onion and celery.
4.
Add potatoes and carrots, allow to saute briefly, then add vegetable broth, bring to a boil and simmer for about 15 minutes. Add ginger and simmer for 5 minutes.
5.
Meanwhile, peel potatoes and cut into very fine cubes. Heat oil in a pan, fry potatoes until golden brown and season with salt.
6.
Puree cooked vegetable mixture with an immersion blender, add milk and season with salt. Reheat the soup, but do not boil. Pour soup into warmed deep plates, add cream on top and serve sprinkled with potato cubes and mint leaves.
