Leek Soup with Prosciutto and Pesto

0
Average: 0 (0 votes)
(0 votes)
Leek Soup with Prosciutto and Pesto
share Share
print
bookmark_border Copy URL
Health Score:
69 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
376
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie376 cal.(18 %)
Protein18 g(18 %)
Fat25 g(22 %)
Carbohydrates13 g(9 %)
Sugar added1 g(4 %)
Roughage7.7 g(26 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E6.8 mg(57 %)
Vitamin K126.6 μg(211 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.6 mg(63 %)
Vitamin B₆0.9 mg(64 %)
Folate295 μg(98 %)
Pantothenic acid0.7 mg(12 %)
Biotin9.9 μg(22 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C78 mg(82 %)
Potassium1,170 mg(29 %)
Calcium255 mg(26 %)
Magnesium91 mg(30 %)
Iron3.8 mg(25 %)
Iodine31 μg(16 %)
Zinc2.6 mg(33 %)
Saturated fatty acids5.7 g
Uric acid201 mg
Cholesterol25 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
4 Leeks
1 garlic clove
2 Tbsps vegetable oil
125 milliliters white wine
1 l Vegetable broth
4 Tomatoes
2 Tbsps Pumpkin seed
salt
peppers
1 pinch sugar
100 grams lean Prosciutto
1 Tbsp scallions
8 tsps Basil pesto
How healthy are the main ingredients?
Pumpkin seedsugarLeekgarlic cloveTomatosalt

Preparation steps

1.

Rinse the leeks, pat dry and slice thinly. Peel and mince the garlic. Heat the vegetable oil in a large pot and sauté the leeks and garlic until softened. Add the white wine and vegetable broth, bring to a boil, cover and simmer for about 10 minutes. 

2.

Toast the pumpkin seeds in a dry pan until golden brown. Rinse the tomatoes, cut into quarters, remove the seeds and dice. Add the tomatoes to the soup and season with salt, pepper and a pinch of sugar. 

3.

Cut the prosciutto into thin strips and add to the soup. Ladle the soup into bowls, dollop a bit of the basil pesto on top and sprinkle with the toasted pumpkin seeds and chopped chives.