Potato Fennel Soup
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
174
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 174 cal. | (8 %) | ||
| Protein | 7.71 g | (8 %) | ||
| Fat | 5.73 g | (5 %) | ||
| Carbohydrates | 26.18 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.24 g | (14 %) |
more nutritional values
| Vitamin A | 150.95 mg | (18,869 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.62 mg | (5 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 2.34 mg | (20 %) | ||
| Vitamin B₆ | 0.27 mg | (19 %) | ||
| Folate | 50.6 μg | (17 %) | ||
| Pantothenic acid | 0.42 mg | (7 %) | ||
| Biotin | 0.91 μg | (2 %) | ||
| Vitamin B₁₂ | 0.42 μg | (14 %) | ||
| Vitamin C | 23.88 mg | (25 %) | ||
| Potassium | 637.66 mg | (16 %) | ||
| Calcium | 200.67 mg | (20 %) | ||
| Magnesium | 32.18 mg | (11 %) | ||
| Iron | 2.88 mg | (19 %) | ||
| Zinc | 1.01 mg | (13 %) | ||
| Saturated fatty acids | 3.78 g | |||
| Cholesterol | 22.25 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅕ Vegetable broth
- 250 grams potatoes (peeled and cut into chunks)
- 250 grams Fennel bulb (cleaned and cut into chunks)
- 1 large Leek (cleaned and cut into large slices)
- 1 Tbsp parsley (finely chopped)
- 100 grams Feta (diced)
- salt
- peppers
- 2 bay leaves
- lemons
Preparation steps
1.
Cook potatoes in broth for about 10 minutes. Add fennel, leek, bay leaves and lemon juice and simmer for about 10 minutes.
2.
Season with salt and pepper, remove bay leavgves and pour into plates. Serve sprinkled with feta cheese and parsley.
