Potato Buttermilk Soup with Onions and Raisins
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
196
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 196 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 18.5 μg | (31 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 710 mg | (18 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 onions
- 350 grams starchy potatoes
- 100 grams Celery root
- 4 Tbsps raisins
- 2 Tbsps Canola oil
- 500 milliliters Vegetable broth
- 300 milliliters Buttermilk
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
1.
Peel the onions and cut into thin rings. Peel, rinse and dice the potatoes and celery root. Soak the raisins in lukewarm water.
2.
In a saucepan, heat 1 tablespoon of oil and saute the potato and celery root until glossy. Add the broth and simmer over medium heat until tender, about 15 minutes. With a slotted spoon, remove 6 tablespoons of the diced vegetables. Puree the remaining vegetables with the liquid until smooth and return to the pot. Add the buttermilk and heat very gently, do not boil!
3.
Meanwhile, heat the remaining oil in a skillet, and saute the onion rings until golden brown. Season the soup with salt, pepper and nutmeg. Drain the raisins and add to the soup with the diced vegetables and onions. Serve immediately.
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