Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Potato and Mussels Soup
25 min., ready in 50 min.
Time:
412
calories
Calories:
Health Score:
87 / 100
Ingredientsfor
- 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
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.
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 %) |