Quick Dinner
Creamy Vegetarian Potato Soup
(5 votes)
(5 votes)
Creamy Vegetarian Potato Soup - Tasty potato soup, refined with fresh herbs
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
254
calories
Calories
Healthy, because
Even smarter
Nutritional values
Parsley root soothes stomach problems with its essential oils and parsley is packed with vitamin C.
If you wish, you can replace some of the potatoes with sweet potatoes. These also provide an extra portion of beta-carotene, a type of powerful antioxidant.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 254 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.03 mg | (4 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 37.2 μg | (62 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 813 mg | (20 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch Soup vegetables
- 14 ozs potatoes
- 2 Tbsps olive oil
- 26 ozs Vegetable broth
- 3 ozs Crème fraiche
- salt
- peppers
- Nutmeg
- fresh Fresh herbs
Preparation steps
1.
Rinse the soup vegetables and cut into small pieces.
2.
Peel and dice the potatoes. Heat the oil in a pot. Saute the potatoes and vegetables for 3 minutes. Pour in the broth and bring to a boil. Cover the pot and simmer for 15 minutes, until the vegetables are soft.
3.
Puree the soup. Stir in the cream. Season with salt, pepper and nutmeg.
4.
Rinse the herbs and shake dry. Serve the soup garnished with herbs.
