Potato and Leek Soup
(1 vote)
(1 vote)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
122
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 122 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 497 mg | (12 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- ½ stalk Leeks (only the white ends)
- 300 grams potatoes
- 1 Tbsp vegetable oil
- 1 bay leaf
- 2 Juniper berries
- salt
- freshly ground peppers
- 800 milliliters Vegetable broth
- 100 grams Wild garlic
- 2 Tbsps Crème fraiche
- Nutmeg (freshly grated)
- Watercress (for garnishing)
Preparation steps
1.
Rinse the leeks thoroughly, pat dry and cut into fine strips.
2.
Peel the shallot and finely chop. Peel the potatoes and dice. Sauté the shallot, leeks and potatoes together in a large saucepan with vegetable oil, then add the vegetable stock and bring to a boil. Add the bay leaf and juniper berries, cover and simmer for about 30 minutes.
3.
Remove the bay leaf and juniper from the soup, and puree until smooth.
4.
Stir in the creme fraiche and season with nutmeg, salt and pepper.
5.
Pour the soup into bowls and serve garnished with watercress.
