Potato Soup Topped with Asparagus
Potato Soup Topped with Asparagus - Warm and cozy
Healthy, because
Even smarter
Nutritional values
Green asparagus shines with its high folic acid content. This vitamin belongs to the B group and favors metabolic processes as well as the formation of new cells and growth processes.
The potato soup with asparagus contains a little celeriac for that special flavor twist. You can use the leftover celery to make vegetarian cutlets.
(Percentage of daily recommendation)
| Calorie | 276 cal. | (13 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 46.3 μg | (77 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 964 mg | (24 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 9 ozs green asparagus
- salt
- ½ tsp Raw cane sugar
- 1 splash lemon juice
- 2 onions
- 22 ozs potatoes
- 3 ozs Celery root
- 1 Parsnip
- 2 Tbsps Canola oil
- 42 ozs Vegetable broth
- 1 bunch Radish
- ¼ bunch Chives
- 24 ozs Whipped cream
- peppers
- Nutmeg
Kitchen utensils
Preparation steps
Wash and clean asparagus and cut off woody ends. Peel stalks in the lower third and slice lengthwise into fine slices with a vegetable slicer. Mix with 1 pinch of salt, sugar and lemon juice in a bowl and let stand for about 30 minutes.
Meanwhile, peel and chop onions, potatoes, celery and parsnip. Heat oil in a saucepan. Steam the prepared vegetables in it over medium heat for 3-4 minutes. Then deglaze with broth, bring to a boil and simmer over low heat for about 20 minutes.
Meanwhile, clean radishes, wash, cut into strips with a spiral slicer or knife, salt lightly. Wash the chives, shake dry and cut into small rolls.
After cooking time, add cream to soup, puree finely and season with salt, pepper and 1 pinch of freshly grated nutmeg. Pour soup into bowls, top with asparagus and radishes and garnish potato soup with asparagus with chives.
