Leek Soup with Chorizo
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
310
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 42.5 μg | (71 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 660 mg | (17 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams starchy potatoes
- 1 carrot
- 1 onion
- 1 garlic clove
- 250 grams Leeks
- 1 stalk Celery
- 3 Tbsps olive oil
- 900 milliliters Vegetable broth
- 1 sprig rosemary
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 100 grams Chorizo
- 1 scallion
Preparation steps
1.
Peel and dice potatoes, carrot, onion and garlic. Rinse, trim and chop leeks. Rinse and chop celery. In a pot, sauté all prepared vegetables in 2 tablespoons hot oil, about 2 minutes. Add broth and rosemary and simmer over low heat, about 25 minutes. Remove rosemary, stir in cream and puree soup until smooth. If necessary, add additional broth to thin to desired consistency, or simmer a few minutes more to reduce. Season with salt, pepper and nutmeg.
2.
Slice chorizo. In a pan, fry chorizo in remaining oil. Rinse, trim and cut scallions crosswise into rings. Mix with chorizo. Ladle soup into bowls and garnish with chorizo and scallion mixture.
