Herbal Soup
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
241
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 241 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 17 μg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 626 mg | (16 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 300 grams white potatoes
- 150 grams Celery root
- 4 scallions
- 1 garlic clove
- 1 Tbsp vegetable oil
- 150 milliliters dry white wine
- 800 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 50 grams freshly chopped Fresh herbs (such as cress, sorrel, burnet, chervil, parsley)
- 50 grams Crème fraiche
- salt
- 1 splash lemon juice
- Nutmeg (freshly grated)
- peppers
- Cress (for garnish)
Preparation steps
1.
Peel, rinse and dice the potatoes and celery. Rinse, trim and cut scallions into rings. Peel the garlic and finely chop. Sauté with the scallions for 1-2 minutes in hot oil and pour in the wine. Add the potatoes and the broth. Simmer about 20 minutes.
2.
Add the creme fraiche and the herbs to the soup and puree. If desired, boil down a little more, depending on the desired consistency or add broth. Add more crème fraîche if desired and season with salt, lemon juice, nutmeg and pepper.
3.
Pour the soup into preheated bowls and garnish with watercress.
4.
Serve.
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