Potato and Leek Soup

0
Average: 0 (0 votes)
(0 votes)
Potato and Leek Soup
share Share
print
bookmark_border Copy URL
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
146
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie146 cal.(7 %)
Protein5 g(5 %)
Fat6 g(5 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage3.1 g(10 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E4.6 mg(38 %)
Vitamin K27.8 μg(46 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.6 mg(22 %)
Vitamin B₆0.3 mg(21 %)
Folate64 μg(21 %)
Pantothenic acid0.5 mg(8 %)
Biotin3.2 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C27 mg(28 %)
Potassium609 mg(15 %)
Calcium57 mg(6 %)
Magnesium41 mg(14 %)
Iron1.5 mg(10 %)
Iodine8 μg(4 %)
Zinc0.5 mg(6 %)
Saturated fatty acids0.7 g
Uric acid44 mg
Cholesterol0 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
1 onion
1 garlic clove
350 grams potatoes
2 Tbsps sunflower oil
1 l Vegetable broth
salt
peppers
80 grams carrots
100 grams Leeks
200 milliliters Soy milk
1 Tbsp chopped parsley
1 tsp finely chopped Nasturtium leaf
How healthy are the main ingredients?
potatoSoy milkLeekcarrotparsleyonion

Preparation steps

1.

Peel onion and garlic and finely dice both. Peel potatoes and dice as well. Heat oil in a saucepan and saute onion and garlic briefly. Add potatoes and broth, bring to a boil and reduce heat. Simmer, covered, for about 15-20 minutes. Puree in a blender and return to the pot. Peel carrot and cut into very small cubes. Rinse leeks and cut into thin rings. Add carrot and leeks to the soup and simmer for 10 minutes on low heat. Add soy milk and season with salt, pepper and herbs. Simmer for 5 minutes more.

2.

Garnish with nasturtium and serve.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks