Classically German
Leek Soup with Mozzarella and Parmesan
(7 votes)
(7 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
379
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 36.5 μg | (61 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 506 mg | (13 %) | ||
| Calcium | 318 mg | (32 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 67 μg | (34 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 stalk Leeks
- 1 garlic clove
- 2 Tbsps Canola oil
- 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
- 2 sprigs oregano (for garnish)
Preparation steps
1.
Clean the leeks, rinse well and thinly slice. Peel garlic and chop finely. Heat the oil in a saucepan and sauté two-thirds of the leeks and the garlic until tender. Add the meat, breaking it up with a wooden spoon and cook until no longer pink. Season with salt, pepper and nutmeg, deglaze with wine, pour in broth and simmer 10 minutes, stirring occasionally.
2.
Add the cheese and melt while stirring, do not boil! Rinse the oregano, shake dry and pluck small leaves. Season to taste and serve garnished with the reserved leeks and oregano.
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