Potato Soup with Avocado
Nutritional values
(Percentage of daily recommendation)
| Calorie | 567 cal. | (27 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 1,029 mg | (26 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 600 grams potatoes
- 2 onions
- 2 garlic cloves
- 3 Tbsps vegetable oil
- 1 tsp Mustard
- ½ tsp ground Cumin
- 800 milliliters Broth
- 150 grams Bacon
- 1 green Bell pepper
- 1 ripe Avocado
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
Preparation steps
Peel, rinse and dice the potatoes. Peel the onions and garlic and chop finely.
In a saucepan, heat 2 tablespoons oil, add the onions and garlic and cook until soft. Add potatoes and spices and cook for a few minutes. Add 750 ml (approximately 3 1/4 cups) broth, bring to a boil and simmer covered over medium heat, 25 minutes.
Cut bacon into thin strips. Cut bell pepper into quarters, trim, remove the seeds, rinse and cut into thin strips.
Heat the remaining oil in a pan, fry the bacon in it, add bell pepper and cook another 3 minutes.
Cut avocado in half. Scoop out the pulp, sprinkle with the lemon juice and mash with a fork.
Pour half of the soup out of the pot, puree with a hand blender and return to the pot. Set aside 3 tablespoons of the bell pepper and bacon mixture for garnish. Puree avocado, and add along with the remaining bacon and bell pepper mixture to the soup. Mix everything into a creamy soup. If necessary add more broth.
Season the soup with salt and pepper and sprinkle with the remaining bacon and bell pepper mixture and serve.
