Herb Cream Soup
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
288
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 27.8 μg | (46 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 523 mg | (13 %) | ||
| Calcium | 388 mg | (39 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams mixed fresh Fresh herbs (nettle, dandelion, chickweed)
- 1 bunch parsley
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- ¾ l Vegetable broth (from a jar)
- ¼ l Whipped cream
- 1 Tbsp whipped Whipped cream
- salt (and pepper)
Preparation steps
1.
Rinse the herbs, shake dry, pluck the leaves from the stems and finely chop. Peel onion and garlic and finely chop.
2.
Heat butter in a pan, brown the onion and garlic and deglaze with the vegetable broth and heavy cream.
3.
Simmer the soup over low heat 5 minutes, then stir in the herbs. Season with salt and pepper to taste, spread on plates and garnish with whipped cream.
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