Potato and Basil Soup

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Potato and Basil Soup
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Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
80
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie80 cal.(4 %)
Protein2 g(2 %)
Fat4 g(3 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage0.8 g(3 %)
Vitamin A0 mg(0 %)
Vitamin D0.2 μg(1 %)
Vitamin E0.3 mg(3 %)
Vitamin K1.8 μg(3 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.2 mg(10 %)
Vitamin B₆0.1 mg(7 %)
Folate11 μg(4 %)
Pantothenic acid0.2 mg(3 %)
Biotin1.2 μg(3 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C11 mg(12 %)
Potassium244 mg(6 %)
Calcium40 mg(4 %)
Magnesium15 mg(5 %)
Iron0.6 mg(4 %)
Iodine3 μg(2 %)
Zinc0.3 mg(4 %)
Saturated fatty acids1.7 g
Uric acid11 mg
Cholesterol6 mg
Complete sugar2 g

Ingredients

for
8
Ingredients
400 grams potatoes (starchy)
1 onion
1 garlic clove
1 Tbsp olive oil
600 milliliters Instant vegetable broth
200 milliliters Heavy cream (50%)
1 bunch Basil (or 3 pots)
salt
peppers
How healthy are the main ingredients?
potatoBasilolive oiloniongarlic clovesalt

Preparation steps

1.

Scrub potatoes, peel and dice. Peel onion and garlic and dice.

2.

Heat olive oil in a pan. Saute onion and garlic. Add potatoes and pour in vegetable stock. Cover and cook for about 25 minutes until tender. Puree with cream in a blender. Rinse basil, shake dry and set some aside for garnish. Pluck leaves from stem and coarsely chop. Add basil to the blender and puree everything finely. Season with salt and pepper to taste.

3.

Ladle soup into bowls and garnish with basil leaves prior to serving.