Potato Soup with Apricots and Pine Nuts (vegan)

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Potato Soup with Apricots and Pine Nuts (vegan)
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
327
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie327 kcal(16 %)
Protein9.21 g(9 %)
Fat15.81 g(14 %)
Carbohydrates41.82 g(28 %)
Sugar added0 g(0 %)
Roughage3.64 g(12 %)
Vitamin A91.46 mg(11,433 %)
Vitamin D0 μg(0 %)
Vitamin E0.64 mg(5 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.11 mg(10 %)
Niacin3.32 mg(28 %)
Vitamin B₆0.26 mg(19 %)
Folate46.21 μg(15 %)
Pantothenic acid0.28 mg(5 %)
Biotin2.01 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C23.7 mg(25 %)
Potassium689.04 mg(17 %)
Calcium67.14 mg(7 %)
Magnesium51.48 mg(17 %)
Iron2.79 mg(19 %)
Zinc0.85 mg(11 %)
Saturated fatty acids6.36 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
3 Apricot
1 stalk Leeks
400 grams potatoes (starchy)
2 tablespoons Coconut oil
½ teaspoon ground Turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
600 milliliters Vegetable broth
100 milliliters Soy creamer
salt
freshly ground peppers
4 slices vegan Toast
30 grams Pine nuts
2 tablespoons minced cilantro
How healthy are the main ingredients?
potatoLeekPine nutsApricotsalt

Preparation steps

1.

Rinse the apricots, cut in half, remove seeds and cut into cubes or wedges. Cut the leek into small pieces and rinse thoroughly in a colander. Peel the potatoes and coarsely chop. Heat 1 tablespoon coconut oil in a saucepan and sauté leek and potatoes while stirring. Sprinkle with spices and pour in the vegetable stock. Bring to a boil and cook for about 20 minutes, until the potatoes are soft. Purée the contents of the pot along with the soy cream finely in blender, then season with salt and pepper.

2.

Meanwhile, toast the bread and cut into cubes. Heat the remaining coconut oil (1 tablespoon) in a pan and toast the croutons. Remove the croutons from the pan and toast the pine nuts in a dry frying pan. Simmer the pureed soup along with the apricots and the fresh cilantro about 5 minutes at low temperature. Serve the soup in bowls and garnish with the croutons and pine nuts.