Nettle and Morel Soup
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
225
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 225 cal. | (11 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 1.3 μg | (2 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 424 mg | (446 %) | ||
| Potassium | 826 mg | (21 %) | ||
| Calcium | 934 mg | (93 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 125 grams potatoes
- 50 grams onions
- 2 Tbsps butter
- ⅘ l Vegetable broth
- 500 grams baby Stinging nettle
- 1 tsp lemon juice
- 75 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- 50 grams fresh Morel
- For garnish
- 2 Tbsps Crème fraiche
Preparation steps
1.
Peel the onions and potatoes, finely chop, saute in 1 tablespoon butter, pour in the vegetable broth and simmer about 25 minutes until softened.
2.
Rinse the nettle leaves, pat dry, coarsely chop, add to the soup, cook briefly and finely puree. Stir in the cream and season with lemon juice, nutmeg, salt and pepper.
3.
Thoroughly rinse the morels, pat dry and saute for 2 minutes in 1 tablespoon hot butter. Add the crème fraîche.
4.
Pour the soup into bowls and top with the morels.
5.
Garnish with edible flowers, if desired.
