Potato Soup
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
176
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 176 cal. | (8 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 39.1 μg | (65 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 728 mg | (18 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams starchy potatoes
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 250 grams wide Beans
- 1 bay leaf
- ½ tsp Savory
- 750 milliliters Vegetable broth
- 80 grams raw smoked ham (sliced)
- ½ bunch parsley (finely chopped)
- salt
- ground Nutmeg
- freshly ground pepper
Preparation steps
1.
Rinse, peel and dice the potatoes.
2.
Rinse and peel beans.
3.
Peel onion and chop finely, then sauté in a pot in hot butter until translucent. Add potatoes, bay leaf and savory, pour in broth, squeeze garlic into the pot through a press and simmer for about 30 minutes. About 10 minutes before the end of cooking, add the beans and simmer until vegetables are tender.
4.
Cut ham into strips and add to the soup. Season with salt, nutmeg and pepper.
5.
Garnish with parsley and serve.
