Potato and Leek Soup

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Potato and Leek Soup
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
122
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie122 cal.(6 %)
Protein3 g(3 %)
Fat6 g(5 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.9 mg(16 %)
Vitamin K19.5 μg(33 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.1 mg(18 %)
Vitamin B₆0.3 mg(21 %)
Folate50 μg(17 %)
Pantothenic acid0.4 mg(7 %)
Biotin1.2 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C60 mg(63 %)
Potassium497 mg(12 %)
Calcium69 mg(7 %)
Magnesium29 mg(10 %)
Iron1.8 mg(12 %)
Iodine8 μg(4 %)
Zinc0.5 mg(6 %)
Saturated fatty acids2.2 g
Uric acid44 mg
Cholesterol9 mg
Complete sugar3 g

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)
How healthy are the main ingredients?
potatoLeekshallotJuniper berriessaltNutmeg

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.