Mediterranean Potato Soup
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
263
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.5 g | (42 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 127.2 μg | (212 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,944 mg | (49 %) | ||
| Calcium | 393 mg | (39 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 297 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel potatoes and cut into small cubes. Rinse celery and cut into thin slices. Peel onion and chop finely. Rinse tomatoes and blanch in hot water, rinse in cold water and peel, dice.
2.
Heat 3 tablespoons of oil in a saucepan. Saute onion, celery and potatoes for a few minutes. Add vegetable stock and bring to a boil. Add tomatoes and simmer, covered, for about 10-15 minutes or until potates are tender on meduim heat.
3.
Rinse capers under cold water and add to the soup. Season with salt and pepper. Add parsley.
4.
Pour soup into soup bowls and sprinkle with plenty of grated Parmesan. Serve.
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