Potato and Leek Soup
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(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
146
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 146 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 27.8 μg | (46 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 609 mg | (15 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
