Nettle Soup
Healthy, because
Even smarter
Nutritional values
Nettle soup scores with cell-protecting secondary plant substances such as flavonoids. The silicic acid also contained in the nettle makes the hair shine and ensures beautiful nails.
You don't dare eat that much nettle soup right away? Then we recommend replacing half the amount of nettles with zucchini or another vegetable of your choice. That way the soup will be a bit milder.
(Percentage of daily recommendation)
| Calorie | 404 cal. | (19 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 346 mg | (364 %) | ||
| Potassium | 843 mg | (21 %) | ||
| Calcium | 814 mg | (81 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 400 grams young Stinging nettle
- 1 handful Chervil
- 1 onion
- 2 garlic cloves
- 3 Tbsps butter
- 1 Tbsp Pastry flour
- 1 splash dry white wine
- 200 grams starchy potatoes
- 600 milliliters Vegetable broth
- 200 milliliters Whipped cream
- salt
- freshly grated Nutmeg
- 2 slices Toast
- 4 Tbsps Sour cream
Preparation steps
Rinse, trim and chop the nettles and the chervil. Peel and chop the onion and garlic. Sauté both in some butter. Dust with the flour, let it foam up and pour in the wine.
Peel and dice the potatoes and add to the broth along with the cream. Stir occasionally and simmer for about 15 minutes.
Add the herbs and purée everything together. If necessary, add a little extra broth or let simmer a little longer. Season with salt and nutmeg.
For the croutons, chop the bread into cubes and toast until golden brown in some butter.
Transfer the soup to preheated bowls and drizzle a tablespoon of sour cream decoratively on the top.
Serve showered with croutons.
