Leek Soup with Cheese and Meatballs
Healthy, because
Even smarter
Nutritional values
This is how delicious autumn tastes and also boosts our immune system: leek gets its typical taste from its sulphur-containing essential oils. They strengthen the intestinal flora, which plays a decisive role for good defences.
Would you prefer a vegetarian leek soup? All you need is 100 grams of soya shred! Simply pour 200 ml of hot vegetable broth over the schnetzel, let it stand for about 15 minutes, drain briefly and fry. Season vigorously with salt, pepper and paprika and add to the soup after the cheese.
(Percentage of daily recommendation)
| Calorie | 824 cal. | (39 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 67 g | (58 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 85.7 μg | (143 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,050 mg | (26 %) | ||
| Calcium | 857 mg | (86 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 30.3 g | |||
| Uric acid | 234 mg | |||
| Cholesterol | 192 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 stalks Leeks
- 1 garlic clove
- 4 Tbsps Canola oil
- 100 milliliters white wine
- 400 milliliters Vegetable broth
- 150 milliliters Whipped cream
- 2 slices Toast
- 200 grams button Mushroom
- 1 egg
- 350 grams Ground meat (mixed)
- ½ tsp dried marjoram
- salt
- freshly ground peppers
- 1 tsp sweet ground paprika
- ½ tsp ground paprika
- 2 Tbsps Canola oil
- 300 grams Gouda
- freshly grated Nutmeg
Preparation steps
Halve the leeks lengthwise, wash thoroughly and cut into 1 cm (approximately 1.4-inch) thick slices. Peel garlic and chop finely. Heat 2 tablespoons of the oil in a large saucepan and saute the leeks and garlic until soft. Add the wine, broth and cream. Bring to a boil, reduce to a simmer and cook over low heat 10-15 minutes.
Tear the bread into pieces, and place in a bowl with a little lukewarm water to soak. Clean the mushrooms thoroughly and cut into quarters. Squeeze the bread to remove the water and place in a bowl with the egg, meat, marjoram, and both types of paprika and season with salt and pepper. Knead to combine. With moistened hands, shape the mixture into small meatballs, Heat the remaining oil in a skillet and saute the meatballs until golden brown, 4-7 minutes. Add the mushrooms to the pan and saute until tender.
Add the cheese to the soup and heat until melted, do not boil. Add more broth if necessary and season the soup with salt, pepper and nutmeg. Place the meatballs and mushrooms in the soup and serve immediately with toast.
