Potato Soup with Chorizo and Smoked Olive Salsa
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
507
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 507 cal. | (24 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 75.4 μg | (126 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 944 mg | (24 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 5 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
- 100 grams Celery root
- 2 Tbsps olive oil
- 1 bay leaf
- 800 milliliters Beef broth
- 100 milliliters Whipped cream
- 100 grams Crème fraiche
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
Preparation steps
1.
Peel and dice potatoes, onion, garlic and celery root. In a pot, sauté vegetables in hot oil until translucent. Add bay leaf and broth. Cover and simmer over low heat, about 30 minutes. Puree soup until smooth. Simmer a few minutes more or add additional broth until soup is desired consistency. Stir in cream and creme fraiche and season with salt, pepper and nutmeg.
2.
Cut chorizo into slices and fry in a nonstick pan until browned. Stir in olives. Chop parsley leaves and stir into chorizo and olives.
3.
Ladle soup into bowls and serve garnished with the salsa.
