Potato and Basil Soup with Cherry Tomatoes and Mozzarella Skewers
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
415
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 38.8 μg | (65 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 888 mg | (22 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams floury potatoes
- 1 Leek
- 1 garlic clove
- 2 Tbsps butter
- 900 milliliters Vegetable broth
- 1 bunch Basil
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 12 small Bocconcini
- 12 Cherry tomatoes
- olive oil (for drizzling)
Preparation steps
1.
Peel, rinse and dice potatoes. Cut leek lengthwise, rinse and cut into thin rings. Peel garlic and chop finely. Heat butter in a saucepan and saute garlic. Add leek and potatoes and saute together briefly, Add broth and simmer for 15-20 minutes on medium heat.
2.
Rinse basil, shake dry, pluck off leaves (set some aside for garnishing) and puree with cream.
3.
Puree soup and combine with basil cream. Season with salt, pepper and a pinch of nutmeg.
4.
Drain mozzarella and rinse cherry tomatoes. Thread alternately on wooden skewers.
5.
Pour soup into bowls and top bowls with skewers. Season with salt and pepper, drizzle with olive oil and garnish with remaining basil leaves. Serve.
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