Garden Cress Soup

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Garden Cress Soup
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
144
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie144 kcal(7 %)
Protein5.03 g(5 %)
Fat4.42 g(4 %)
Carbohydrates23.83 g(16 %)
Sugar added0 g(0 %)
Roughage2.63 g(9 %)
Vitamin A84.97 mg(10,621 %)
Vitamin D0.5 μg(3 %)
Vitamin E0.34 mg(3 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.42 mg(12 %)
Vitamin B₆0.23 mg(16 %)
Folate26.1 μg(9 %)
Pantothenic acid0.39 mg(7 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.18 μg(6 %)
Vitamin C20.27 mg(21 %)
Potassium544.9 mg(14 %)
Calcium89.56 mg(9 %)
Magnesium28.28 mg(9 %)
Iron0.95 mg(6 %)
Iodine0.75 μg(0 %)
Zinc0.5 mg(6 %)
Saturated fatty acids2.59 g
Cholesterol11.9 mg

Ingredients

for
4
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
How healthy are the main ingredients?
potatoCressoniongarlic clovesalt

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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