Green Soup with Watercress

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Green Soup with Watercress
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
238
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie238 cal.(11 %)
Protein4 g(4 %)
Fat18 g(16 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage2.1 g(7 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.5 mg(13 %)
Vitamin K61.7 μg(103 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.3 mg(21 %)
Folate28 μg(9 %)
Pantothenic acid0.4 mg(7 %)
Biotin2.3 μg(5 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C39 mg(41 %)
Potassium517 mg(13 %)
Calcium91 mg(9 %)
Magnesium39 mg(13 %)
Iron2.1 mg(14 %)
Iodine6 μg(3 %)
Zinc0.6 mg(8 %)
Saturated fatty acids8.7 g
Uric acid39 mg
Cholesterol33 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
2 shallots
300 grams white potatoes
1 Zucchini
80 grams Watercress
2 Tbsps butter
800 milliliters Vegetable broth
salt
peppers
Nutmeg (freshly grated)
80 milliliters Whipped cream
2 Tbsps olive oil
How healthy are the main ingredients?
potatoWatercressWhipped creamolive oilshallotZucchini

Preparation steps

1.

Peel the shallots and the potatoes and finely dice. Rinse, trim and cut zucchini into small cubes. Rinse the watercress, shake dry and pluck off the leaves.

2.

Melt the butter in a saucepan and sweat the shallots until translucent. Add potatoes and zucchini and sauté for 1-2 minutes, then pour in the vegetable stock. Simmer for 15 minutes, then add the watercress and simmer for another 5 minutes.

3.

Puree the soup in a blender and season with salt, pepper and nutmeg. Add half of the cream and stir into the soup. Serve the soup in bowls, drizzle with olive oil and serve as desired with toasted baguette slices.