Leek and Radish Soup

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Leek and Radish Soup
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
109
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie109 cal.(5 %)
Protein3 g(3 %)
Fat8 g(7 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.5 mg(4 %)
Vitamin K29.9 μg(50 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.2 mg(14 %)
Folate91 μg(30 %)
Pantothenic acid0.3 mg(5 %)
Biotin2.7 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C47 mg(49 %)
Potassium458 mg(11 %)
Calcium85 mg(9 %)
Magnesium22 mg(7 %)
Iron1 mg(7 %)
Iodine8 μg(4 %)
Zinc0.4 mg(5 %)
Saturated fatty acids5.3 g
Uric acid62 mg
Cholesterol21 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
2 bunches Radish
1 stalk Leeks
2 Tbsps butter
500 milliliters Vegetable broth
2 Tbsps Sour cream
40 grams Radish sprout
salt (and pepper)
How healthy are the main ingredients?
RadishLeekSour creamsalt

Preparation steps

1.

Rinse and dry the radishes, including the radish greens. Coarsely chop three-quarters of the radishes and then cut the rest into slices, then into strips. Coarsely chop a handful of the radish greens.

2.

Rinse the leeks and slice into rings. Sauté the leeks, radish greens and chopped radishes in the butter. Pour in the broth and season with salt and pepper. Simmer for 10 minutes and then puree the soup.

3.

To serve, stir in the creme fraiche, divide into bowls and garnish with the radish strips and radish sprouts.