Potato and Mussels Soup
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
412
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 412 cal. | (20 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 20 μg | (100 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 37 μg | (62 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 20 μg | (667 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,760 mg | (44 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 13.8 mg | (92 %) | ||
| Iodine | 391 μg | (196 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 347 mg | |||
| Cholesterol | 315 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram mussels
- 200 milliliters dry white wine
- 600 grams waxy potatoes
- 1 shallot
- 2 garlic cloves
- 2 Zucchini
- 2 Tbsps olive oil
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- 250 grams Cherry tomatoes
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Rinse and clean mussels thoroughly. Bring white wine to a boil, add mussels and cook for about 6 minutes until mussels open. Discard all unopened ones. Drain the rest and set aside. Peel potatoes and cut into thin slices. Peel shallot and garlic and chop finely. Rinse and dry zucchinis and cut into thin slices.
2.
Heat oil in a saucepan and saute potatoes, shallot and garlic in hot oil briefly. Add broth. Season with salt and pepper and simmer for about 10 minutes on low heat. Add zucchini and tomatoes and simmer for another 5-10 minutes. Add mussels and parsley and heat through. Season to taste and pour into bowls. Serve with toasted white bread, if desired.
