Green Soup with Watercress
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 238 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 61.7 μg | (103 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 517 mg | (13 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
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