Hearty Potato Soup with Pork Belly and Sausage
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(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
544
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 62.9 μg | (105 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,483 mg | (37 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 195 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams starchy potatoes
- 100 grams Celery root
- 2 carrots
- 1 small Parsnip
- 1 stalk Leeks
- 1 onion
- 2 Tbsps vegetable oil
- 1 bay leaf
- ½ tsp Caraway
- 1 ½ liters water
- 2 small Mettwurst
- 100 grams Pork belly (cooked)
- parsley
- Chives
Preparation steps
1.
Peel and dice the potatoes and celery root. Peel and chop the carrots and parsnip. Rinse the leek and cut into rings. Peel the onion and cut into strips. Heat the oil in a saucepan and saute the onion until translucent. Add the potatoes and other vegetables and saute 5 minutes, stirring. Add the bay leaf and caraway. Pour in the water and simmer over low heat for 20 minutes.
2.
Puree half of the soup and mix with the rest. Cut the sausages into slices and the pork belly into cubes, add to the soup and heat. Finely chop the parsley and chives and stir in. Serve the soup hot.
