Herb and Potato Soup
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
338
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 338 cal. | (16 %) | ||
| Protein | 17.37 g | (18 %) | ||
| Fat | 13.9 g | (12 %) | ||
| Carbohydrates | 47.73 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 418.06 mg | (52,258 %) | ||
| Vitamin D | 0.13 μg | (1 %) | ||
| Vitamin E | 0.85 mg | (7 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 3.58 mg | (30 %) | ||
| Vitamin B₆ | 0.55 mg | (39 %) | ||
| Folate | 137.62 μg | (46 %) | ||
| Pantothenic acid | 0.17 mg | (3 %) | ||
| Biotin | 0.94 μg | (2 %) | ||
| Vitamin B₁₂ | 0.06 μg | (2 %) | ||
| Vitamin C | 58.64 mg | (62 %) | ||
| Potassium | 2,073.76 mg | (52 %) | ||
| Calcium | 414.05 mg | (41 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 10.64 mg | (71 %) | ||
| Iodine | 3.6 μg | (2 %) | ||
| Zinc | 2.73 mg | (34 %) | ||
| Saturated fatty acids | 8.01 g | |||
| Cholesterol | 40.24 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams starchy potatoes
- 2 stalks Leeks
- 100 grams Chervil
- 1 bunch parsley
- 2 Tbsps butter
- 1 ½ Beef broth
- 6 Tbsps Whipped cream
- salt
- white, freshly ground peppers
- Nutmeg
Preparation steps
1.
Peel, rinse and dice the potatoes into small cubes. Rinse and trim the leeks and cut the white and light green sections into thin rings. Rinse the chervil and parsley and remove any coarse stems. Chop finely, setting some aside for the garnish.
2.
Melt the butter in a saucepan and sweat all the ingredients briefly. Pour in the broth and simmer over medium heat for about 25 minutes.
3.
Purée the soup with a hand blender, stir in the cream and serve seasoned with salt pepper and nutmeg.
