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.
