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mushroom soup with gnocchi and sun-dried tomatoes
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 45 mins
Calories:
434
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 44.3 μg | (74 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 644 mg | (16 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
Preparation steps
1.
Rinse and dry leek, cut into rings . Clean and quarter mushrooms. Cut tomatoes into strips. Cut pancetta into strips. Heat oil in a saucepan and saute pancetta briefly. Add mushrooms and saute until golden brown. Add leek and tomatoes adn saute briefly. Add broth and simmer for about 10 minutes on low heat. Add gnocchi and simmer for 5 more minutes. Season with salt and pepper and pour into bowls.
2.
Sprinkle with Parmesan and chives, serve.
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