Leek Soup with Cheese and Ground Meat
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
The Parmesan cheese can also be replaced by other hard cheeses according to taste: Pecorino or Manchego, for example, also fit very well.
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 45 μg | (75 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 592 mg | (15 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 stalk Leeks
- 1 garlic clove
- vegetable oil (for steaming)
- 300 grams Ground meat
- salt
- freshly ground peppers
- Nutmeg
- 100 milliliters white wine
- 500 milliliters Vegetable broth
- 120 grams grated Mozzarella
- 50 grams finely grated Parmesan
- 100 grams Bamboo shoots
- 2 Tbsps chopped Arugula
Preparation steps
Rinse and dry leek, cut into narrow strips. Peel garlic and chop finely.
Heat oil in a pan and saute two-thirds of leek and garlic until soft, add ground meat and saute until crumbly. Season with salt, pepper, nutmeg. Deglaze pan with wine, add broth and simmer for 10 minutes on low heat.
Add cheese and melt, stirring. Add bamboo shoots and heat through. Season soup to taste and sprinkle with remaining leeks and arugula. Serve.
