Herb Soup
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
117
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 117 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 251 mg | (6 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 100 grams starchy potatoes
- 1 stalk Celery
- 1 Tbsp olive oil
- 150 milliliters dry white wine
- 750 milliliters Vegetable broth
- salt
- freshly ground peppers
- 2 handfuls mixed Fresh herbs (such as red and green basil, chervil, coriander leaves)
- 50 grams Crème fraiche
Preparation steps
1.
Peel, rinse and cube the onion, garlic, potatoes and celery. Saute the onion and garlic in hot oil until translucent. Add the celery and potatoes. Deglaze with the wine. Pour in the broth, bring to a boil and season with salt and pepper. Simmer for about 20 minutes.
2.
Rinse the herbs, pat dry and pluck. Add the herbs to the soup. Puree finely. Depending on the desired consistency, let boil or add more broth. Remove from the heat, stir in the creme fraiche and season with salt and pepper.
3.
Serve with breadsticks, if desired.
