Potato Corn Soup with Salmon
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
398
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 41.1 μg | (69 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,079 mg | (27 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 stalk Leeks
- 500 grams starchy potatoes
- 250 grams Corn kernel (frozen)
- 2 Tbsps butter
- 800 milliliters Vegetable broth
- 150 grams Sour cream
- salt
- peppers
- Nutmeg
- 1 splash lemon juice
- 250 grams Salmon
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Halve leek, rinse and cut into strips. Peel and rinse potatoes, dice. Thaw corn. Heat butter in a saucepan and saute leek for a few minutes. Add potatoes, corn and broth. Simmer for about 15 minutes on low heat. Remove about 1/3 of vegetables with a slotted spoon and set aside. Add sour cream to the soup and puree until creamy. Add a little broth, if necessary. Season with salt, pepper, nutmeg and lemon juice. Rinse salmon, pat dry and cut into small pieces. Add to hot soup and let stand for about 3 minutes. Return vegetables to the soup and season to taste.
2.
Pour soup into bowls and sprinkle with parsley. Serve.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
