Microwave Potato Soup
(2 votes)
(2 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
265
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 265 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 42 μg | (70 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 529 mg | (13 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions
- 50 grams streaky Bacon
- 100 grams Leeks
- 50 grams carrots
- 50 grams Celery
- 250 grams potatoes
- 1 bay leaf
- 20 milliliters milk
- 500 milliliters Beef broth
- 2 Tbsps chopped parsley
- 1 tsp dried marjoram
- salt
- freshly ground peppers
- 1 egg yolk
- 100 milliliters Crème fraiche
- Nutmeg
- 1 Tbsp chopped parsley
Preparation steps
1.
Peel onions and cut the bacon into small cubes.
2.
Rinse and trim the vegetables. Cut leeks and celery into thin strips. Cut carrots into thin slices. Peel potatoes, rinse and cut into fine slices.
3.
Place bacon and onions in a covered microwaveable bowl and cook at 600 watts for 2 minutes. Stir and cook for an additional 2 minutes.
4.
Add vegetables, potatoes and bay leaf. Cover and cook at 600 watts for 7 minutes. Stir and cook for an additional 7 minutes.
5.
Pour in the milk and broth. Season with herbs, salt and pepper. Cover and cook for 8 minutes at 600 watts.
6.
Puree soup in a blender.
7.
Stir the yolk and creme fraiche together. Stir in the soup. Cook for 1 minute at 600 watts. Season with nutmeg, sprinkle with parsley and serve.
