Endive Leek Soup
Healthy, because
Even smarter
Nutritional values
This soup is a good source of nutrients such as vitamin K, while leeks are high in fiber.
This soup is vegetarian!
(Percentage of daily recommendation)
| Calorie | 183 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 31.2 μg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 438 mg | (11 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 stalk Leeks
- 2 Endive
- 2 slices Rye bread (each 40 grams)
- 2 garlic cloves
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 200 milliliters milk
- 600 milliliters Vegetable broth
- salt
- Nutmeg
- white peppers
- 1 tsp Caraway
Preparation steps
Trim the leeks and endive, cut in half, rinse thoroughly and drain. Cut the leek into thin rings. Remove the bitter, wedge-shaped stalk of endive with a small sharp knife and cut into about 1/2 cm (approximately 1/4 inch) wide strips. Peel the garlic cloves and finely chop. Melt approximately 1 tablespoon butter in a saucepan. Add the leeks, garlic and endive and sauté in butter until translucent while stirring. Stir in the flour and pour in the milk and the vegetable broth. Season the soup with salt, nutmeg, freshly ground pepper and the cumin, bring to a boil and then simmer gently over low heat about 10 minutes.
Meanwhile, cube the rye bread. Heat the rest of the butter in a pan until it foams slightly. Add the bread cubes and toast until golden brown while constantly stirring. Distribute the soup in warmed plates and serve garnished with croutons.
