Garden Cress Soup
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
113
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 113 cal. | (5 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 21.9 μg | (37 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 549 mg | (14 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 onion
- 200 grams Celery root
- 200 grams starchy potatoes
- 1 garlic clove
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 800 milliliters Vegetable broth
- 2 bunches Cress
- 150 milliliters Buttermilk
- salt
- freshly ground peppers
Preparation steps
1.
Peel the onion, celery root, potatoes and garlic and chop everything into small pieces. Sauté prepared vegetables together in a pot in melted butter until translucent. Whisk in the flour and gradually pour in the broth, whisking constantly. Simmer for about 20 minutes, stirring occasionally.
2.
Trim the cress, rinse in a colander and drain well. Set aside about 1 handful for garnish and coarsely chop the rest.
3.
Puree the soup finely and simmer a little longer or add more broth to adjust consistency. Remove from the heat, stir in the buttermilk and chopped cress and season with salt and pepper.
4.
Pour the soup in bowls and serve garnished with the remaining cress.
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