Creamy Wild Garlic Potato Soup
Creamy wild garlic potato soup - An aromatic spring greeting in a bowl
Healthy, because
Even smarter
Nutritional values
If you eat a lot of wild garlic, you can support the work of the gall bladder and stimulate the formation of useful digestive juices.
If the soup alone doesn't fill you up, we recommend a piece of whole-grain baguette to go with it. The fiber it contains keeps you full for a long time.
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 43.2 μg | (72 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 996 mg | (25 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 ¾ ozs Wild garlic (1 bunch)
- 4 Tbsps olive oil
- 2 ¼ ozs butter (room temperature)
- salt
- 2 onions
- 2 potatoes
- 2 parsley roots
- 2 ¾ ozs Celery root (1 piece)
- 1 Tbsp Canola oil
- 36 ozs Vegetable broth
- 1 handful Baby spinach
- peppers
- 1 generous pinch ground Caraway
- Nutmeg
- 6 ozs Heavy cream
- 2 ¾ ozs Yogurt (4 TBSP.)
- 1 Tbsp edible Petal (e.g. chrysanthemum), optional
Preparation steps
Wash wild garlic and set aside 1⁄2 handful for serving; puree another 5 leaves with olive oil and set aside as well.
Mix remaining wild garlic together with butter and salt and chill.
Clean, peel and dice onions, potatoes, parsley roots and celery. Heat canola oil in a pot. Sauté vegetables for 4 minutes over medium heat. Add vegetable stock and simmer for 20-25 minutes at low heat.
Meanwhile, strain the wild garlic oil through a tea filter bag. Wash the baby spinach and shake dry.
Puree soup with a hand blender and season with salt, pepper, a little caraway and freshly grated nutmeg. Puree finely with wild garlic butter and cooking cream. Arrange soup with remaining wild garlic, spinach, yogurt, wild garlic oil and flower petals.
