Potato Soup with Pesto
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
7512
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 7,512 cal. | (358 %) | ||
| Protein | 198 g | (202 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 1,569 g | (1,046 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 126.3 g | (421 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 218.4 μg | (364 %) | ||
| Vitamin B₁ | 7.9 mg | (790 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 173.5 mg | (1,446 %) | ||
| Vitamin B₆ | 16.6 mg | (1,186 %) | ||
| Folate | 1,532 μg | (511 %) | ||
| Pantothenic acid | 40.4 mg | (673 %) | ||
| Biotin | 44.2 μg | (98 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 1,886 mg | (1,985 %) | ||
| Potassium | 38,527 mg | (963 %) | ||
| Calcium | 1,038 mg | (104 %) | ||
| Magnesium | 2,221 mg | (740 %) | ||
| Iron | 89.6 mg | (597 %) | ||
| Iodine | 347 μg | (174 %) | ||
| Zinc | 42.9 mg | (536 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 1,624 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 76 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 400 starchy potatoes
- 100 grams Celery root
- 2 carrots
- 2 Tbsps butter
- salt
- peppers
- 750 milliliters Vegetable broth
- 2 handfuls Chervil
- 50 grams Crème fraiche
- 1 Tbsp Parmesan
- 1 Tbsp lemon juice
- 100 milliliters Whipped cream
Preparation steps
1.
Peel onion, garlic, potatoes, celery and carrots, cut into small pieces. Heat butter in a pan and saute all vegetables for about 2-3 minutes or until translucent. Season with salt and pepper and deglaze pan with broth. Simmer, stirring occasionally, for about 20 minutes on low heat.
2.
Rinse chervil, shake dry and puree with creme fraiche, Parmesan, lemon juice and a little cold water until creamy. Season with salt and pepper.
3.
Puree soup and strain through a sieve, if desired. Add cream and simmer down or add more broth to reach desired consistency. Season with salt and pepper and pour into bowls. Drizzle pesto decoratively on top and serve.
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