Franconian Potato Soup
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
310
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 16.8 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 794 mg | (20 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams potatoes
- 150 grams Celery
- 150 grams Kohlrabi
- 1 onion
- 20 grams butter
- 900 milliliters Vegetable broth
- 150 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg (freshly gartet)
- 2 Tbsps sunflower oil
- 1 Tbsp thyme (for garnish)
Preparation steps
1.
Peel potatoes, celery and kohlrabi, rinse and cube. Peel onion and cube finely. In a saucepan melt the butter and sauté the vegetables, except the onion, for 3-4 minutes. Add broth and simmer over medium heat for about 20 minutes.
2.
Puree with an immersion blender, strain through a sieve and return to a boil. Blend in cream and season with salt, pepper and nutmeg. Fry onions in a hot pan with oil until golden yellow. Ladle soup into 4 preheated bowls and serve garnished with fried onions and thyme.
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