Potato Soup with Spicy Garlic Sausage
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
381
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 381 cal. | (18 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 20.3 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 790 mg | (20 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams potatoes
- 150 grams Chorizo
- 1 garlic clove
- 1 onion
- 2 Tbsps olive oil
- 900 milliliters Vegetable broth
- peppers
- 100 milliliters Whipped cream (at least 30% fat content)
- 2 Tbsps parsley (for garnish)
Preparation steps
1.
Peel, rinse and dice the potatoes. Remove chorizo from the casing and cut into small slices. Peel the garlic and onion and chop finely. In a saucepan, heat the oil and saute the chorizo while turning. Remove, sweat the onion and garlic in the oil until translucent, add the potato cubes, lightly sauté and pour in the broth. Season with pepper and let simmer over medium heat for 20 minutes.
2.
Puree the soup using a blender, stir in the cream, bring to a boil again and season. Place the chorizo in the soup, heat again and serve in bowls sprinkled with parsley leaves.
