Potato and Basil Chunky Soup
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(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
346
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 346 cal. | (16 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 71.2 μg | (119 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 867 mg | (22 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 207 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs waxy potatoes
- 1 clove garlic cloves
- 2 Leeks
- 2 Tbsps rapeseed oil
- ½ tsp Curry powder
- 4 cups chicken stock (a jar)
- ⅜ cup cream
- 1 Tbsp lemon juice
- Nutmeg
- salt
- White pepper
- Basil (to garnish)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 ofenfeste baking dish, 1 Tablespoon, 1 Pot mit Deckel, 1 Wooden spoon, 1 Measuring cups, 1 Large knife, 1 Citrus juicer, 1 Teaspoon, 1 Non-stick pan, 1 Bowl, 1 Immersion blender
Preparation steps
1.
Peel the potatoes and cut into pieces. Peel and finely chop the garlic. Wash and trim the leeks and cut into pieces. Heat the oil and sweat the garlic and leeks. Dust with curry powder and stir in the stock. Add the potatoes and cream and simmer over a medium heat until the potatoes are soft. Season with salt and white pepper and add the lemon juice and nutmeg to taste. Serve scattered with basil leaves.
