Leek Soup with Prosciutto and Pesto
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
376
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 126.6 μg | (211 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 295 μg | (98 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 1,170 mg | (29 %) | ||
| Calcium | 255 mg | (26 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 201 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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.
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