Leek and Herb Soup
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
354
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 79.1 μg | (132 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 917 mg | (23 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Leeks
- 200 grams starchy potatoes
- 150 grams Parsnips
- 150 grams Celery root
- 5 Tbsps olive oil
- 800 milliliters Vegetable broth
- 100 milliliters Whipped cream
- salt
- peppers
- 40 grams Walnut
- 3 sprigs parsley
- 1 Tbsp lemon juice
Preparation steps
1.
Rinse and cut the leeks into rings. Set aside a few light green rings for the garnish. Peel and dice the potatoes, parsnips and celery root. Saute the leeks, potatoes, parsnips and celery root in 2 tablespoons of hot oil until translucent. Deglaze with the broth and simmer for about 20 minutes. Puree the soup finely and pour through a sieve. Bring to a boil and stir in the cream. Depending on the desired consistency, let simmer or add more broth. Season with salt and pepper.
2.
Lightly roast the walnuts in a dry frying pan. Let cool and chop. Rinse the parsley, shake dry and chop. Mix the walnuts, parsley, lemon juice and remaining oil. Season with salt and pepper.
3.
Serve the soup garnished with walnut oil and the remaining leek.
