Potato Soup
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
251
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 251 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 48 μg | (80 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 167 μg | (56 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,196 mg | (30 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 75 grams Celery root
- 500 grams potatoes
- 2 white Beets
- 1 stalk Leeks
- 2 shallots
- 1 garlic clove
- 1 stalk Celery
- 30 grams butter
- salt
- peppers
- 1 Tbsp Pastry flour
- 200 milliliters milk
- 400 milliliters Vegetable broth
- Nutmeg
Preparation steps
1.
Peel and finely chop the celery root. Peel, rinse and slice the potatoes. Peel the beets and cut into thin slices. Rinse the leek and cut into rings. Peel the shallots and garlic. Cut the shallots into thin strips and chop the garlic. Rinse the celery and cut into thin slices.
2.
Melt the butter in a saucepan. Saute the shallots and garlic. Add the celery root, potatoes, beets and celery. Saute briefly. Season with salt and pepper. Sprinkle with the flour. Deglaze with the cold milk and broth. Bring to a boil, stirring constantly. Simmer over low heat for about 20 minutes. Serve seasoned with nutmeg.
