Endive Soup

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Average: 5 (1 vote)
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Endive Soup
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
223
calories
Calories

Healthy, because

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Nutritional values

IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.

With this type of flour, it is best to use wholemeal flour - this adds a few extra fibres, minerals and vitamins.

1 serving contains
(Percentage of daily recommendation)
Calorie223 cal.(11 %)
Protein6 g(6 %)
Fat8 g(7 %)
Carbohydrates30 g(20 %)
Sugar added1 g(4 %)
Roughage4.4 g(15 %)
Vitamin A1.2 mg(150 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.7 mg(6 %)
Vitamin K2.9 μg(5 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.3 mg(21 %)
Folate113 μg(38 %)
Pantothenic acid1.2 mg(20 %)
Biotin11 μg(24 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C42 mg(44 %)
Potassium851 mg(21 %)
Calcium99 mg(10 %)
Magnesium58 mg(19 %)
Iron2.6 mg(17 %)
Iodine8 μg(4 %)
Zinc0.9 mg(11 %)
Saturated fatty acids4.9 g
Uric acid55 mg
Cholesterol20 mg
Complete sugar8 g

Ingredients

for
2
Ingredients
3 Endive
1 onion
200 grams starchy potatoes
1 Tbsp clarified butter
1 Tbsp Pastry flour
800 milliliters Vegetable broth
lemon juice
1 pinch sugar
Iodized salt (with fluoride)
freshly ground peppers
1 tsp fennel seeds (roasted)
Chervil (for garnish)
How healthy are the main ingredients?
potatosugarEndiveonion

Preparation steps

1.

Rinse and trim the endive. Halve lengthwise, remove the stalk and julienne. Leave some endive aside for garnish. Peel and finely chop the onion. Peel and finely dice the potato. Add the butter to a saucepan and sauté the onion until soft. Add the chicory and potato, and sauté briefly. Mix in the flower, stir to combine, then gradually incorporate the broth. Bring to a boil, reduce the heat, cover, and simmer gently for 20 minutes. Stir occasionally, and add more broth if necessary.

2.

Puree the soup. Season to taste with lemon juice, sugar, salt, and pepper. Transfer to a small bowl. Top with the fennel seeds, and garnish with the reserved endive and the chervil.