Potato Soup with Scallions and Prawns
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
364
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 364 cal. | (17 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 18.7 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 952 mg | (24 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 98 μg | (49 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 181 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 scallions
- 500 grams starchy potatoes
- 150 grams Celery root
- 1 garlic clove
- 3 Tbsps melted butter
- 800 milliliters Vegetable broth
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- 8 King prawn (ready to cook, deveined and peeled down to the tail segment)
Preparation steps
1.
Rinse scallions, trim, set aside some thin green strips for garnish and cut the rest into rings. Peel the potatoes, celery root and garlic and chop all into small pieces. Sauté prepared vegetables in 2 tablespoons hot butter for 1-2 minutes until garlic is translucent. Add broth and cream. Season with salt, pepper and nutmeg and simmer for about 20 minutes. Puree soup and simmer a little longer to thicken or add broth to thin.
2.
Rinse the prawns, pat dry, season lightly with salt and pepper and fry in the remaining butter in a pan for 3-4 minutes.
3.
Season the soup, transfer to plates and set the prawns on top. Serve garnished with remaining scallions.
