Hearty Potato Soup
Hearty Potato Soup - Just like your mom's recipe—only a little easier
Healthy, because
Even smarter
Nutritional values
Potatoes are one of the staple foods and rightly so. They have long-chain carbohydrates that keep us satiated for a long time. They are also rich in vitamins. Who would have thought that potatoes contain as much vitamin C as an apple? The poultry sausages score points with proteins, which we need for the build-up of body cells and messenger substances.
The filling potato soup is known and loved throughout Germany. And you can spoon it out with a clear conscience if, as in this version, it is served with low-fat poultry sausages instead of bacon and bockwurst. Depending on the region, the potato soup is seasoned somewhat differently. If you want to make it like the Hessians, you can add a dash of vinegar, for example; in Berlin, on the other hand, you round it off with a little cream.
(Percentage of daily recommendation)
| Calorie | 272 cal. | (13 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 947 mg | (24 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 36 mg |
Ingredients
- Ingredients
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion, plus a few sprigs parsley)
- 8 potatoes
- 1 onion
- 1 Tbsp Canola oil
- 2 bay leaves
- 1 tsp marjoram
- 1 ½ pints Vegetable broth
- 4 Turkey sausages
- Nutmeg
- salt
- peppers
- 1 pinch allspice
Kitchen utensils
Preparation steps
Rinse greens and drain. Peel carrot and remove strings from celery if desired. Cut both into 1 cm (approximately 1/2 inch) cubes. Halve leeks lengthwise; cut into 1 cm (approximately 1/2 inch) pieces. Rinse and shake parsley dry; set aside.
Rinse, peel and cut potatoes into 1 cm (approximately 1/2 inch) cubes.
Peel and finely chop onion. In a pot, heat canola oil over medium heat and cook onion until translucent.
Add potatoes, carrots, celery, leeks, bay leaves and marjoram and cook briefly. Pour in vegetable broth and bring to a boil. Cover and cook over medium heat for about 20 minutes.
Remove bay leaves. Puree soup with an immersion blender until it is creamy, with some chunks of potatoes still remaining.
Add sausages to soup and heat until warmed through; do not allow to boil.
Chop parsley leaves and add to the soup.
Season soup to taste with salt, pepper, allspice and a little freshly grated nutmeg.
