Potato Soup with Smoked Mackerel and Walnuts
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
342
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 342 cal. | (16 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 26.6 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 868 mg | (22 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams starchy potatoes
- 200 grams Celery root
- 1 shallot
- 1 Tbsp Canola oil
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- 2 Tbsps Crème fraiche
- Nutmeg
- 150 grams smoked Mackerel
- 75 grams shelled Walnut
- 2 Tbsps scallions
Preparation steps
1.
Peel, rinse and dice potatoes and celery root. Peel and finely chop shallots. In a pan, cook shallots in oil until translucent. Add potatoes and celery root and sauté briefly. Add broth and season with salt and pepper. Simmer over medium heat about 20 minutes.
2.
Puree soup with an immersion blender. Add additional broth to thin, if needed. Stir in crème fraîche and season with salt, pepper and nutmeg. Ladle soup into preheated bowls. Separate mackerel fillets into pieces. Top soup with mackerel and walnuts and sprinkle with chopped chives.
