Creamy Watercress and Spinach Soup
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
231
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 231 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 407.8 μg | (680 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 955 mg | (24 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 handful Watercress
- 400 grams Spinach
- salt
- 300 grams starchy potatoes
- 2 shallots
- 1 garlic clove
- 2 Tbsps vegetable oil
- 800 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- freshly ground peppers
Preparation steps
1.
Rinse and dry the watercress and spinach. Blanch in salted water for 1-2 minutes, drain, pat dry and roughly chop. Peel and dice the potatoes. Peel and finely chop the shallots and garlic. Sauté the shallots and garlic in oil until softened. Add the potatoes and pour in the vegetable broth. Simmer for about 15 minutes.
2.
Stir the cream, spinach and watercress into the pot and puree with an immersion blender until smooth. If the soup seems too thick, add a bit more broth. Stir in the creme fraiche and season with salt and pepper just before serving. Ladle into preheated soup bowls and serve alongside cheesy bread.
