Hearty Potato Soup
(3 votes)
(3 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
212
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 212 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 72.2 μg | (120 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 850 mg | (21 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams potatoes
- 200 grams carrots
- 200 grams Celery root
- 1 stalk Leeks
- 1 onion
- 1 garlic clove
- 80 grams smoked, diced Pancetta
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Peel the potatoes, carrots and celery and cut into small pieces. Cut the leek lengthwise, rinse and cut into thin rings.
2.
Peel and finely chop the onion and garlic.
3.
In the saucepan, fry the bacon until crispy. Remove from the heat and drain on paper towel.
4.
Sweat the onion and garlic in the bacon grease until translucent. Add the vegetables, saute briefly and pour in the broth. Season with salt and pepper. Simmer over medium heat for 15 minutes.
5.
Remove half of the vegetables and set aside. Puree the remaining soup. Replace the vegetables and bacon. Season to taste. Serve sprinkled with parsley.
