Potato-vegetable Soup

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Potato-vegetable Soup
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Health Score:
Health Score
6,7 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
251
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie251 kcal(12 %)
Protein12.78 g(13 %)
Fat7.28 g(6 %)
Carbohydrates37.85 g(25 %)
Sugar added0 g(0 %)
Roughage3.97 g(13 %)
Vitamin A744.95 mg(93,119 %)
Vitamin D0 μg(0 %)
Vitamin E1.18 mg(10 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.05 mg(5 %)
Niacin1.04 mg(9 %)
Vitamin B₆0.18 mg(13 %)
Folate34.3 μg(11 %)
Pantothenic acid0.12 mg(2 %)
Biotin1.49 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C23.3 mg(25 %)
Potassium450.85 mg(11 %)
Calcium89.2 mg(9 %)
Magnesium20.27 mg(7 %)
Iron3.01 mg(20 %)
Iodine0.75 μg(0 %)
Zinc0.26 mg(3 %)
Saturated fatty acids1.03 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
2
1
½ stalk
2 stalks
2 tablespoons
1 teaspoon
1 liter
Beef broth (or vegetable broth)
1
freshly ground Pepper
ground Caraway
250 grams
starchy Potatoes
200 grams
soaked white Beans
200 grams
soaked red Beans
2 tablespoons
freshly chopped Parsley

Preparation steps

1.

Peel and dice the onion, carrots and garlic. Rinse the leeks and cut into strips. Rinse and slice the celery. Sauté vegetables together in a hot pot in the oil. Sprinkle with paprika and add the broth. Add the bay leaf and season with salt, pepper and cumin.

Peel, rinse and dice the potatoes small. Drain the beans well and add the beans and potatoes to the vegetables. Gently simmer everything, stirring occasionally, for about 1 hour, until the soup is nice and creamy. Skim the surface of the broth as needed.

2.

Finally, add the parsley. Remove the bay leaf, season the soup with salt and pepper and serve in cups, as desired.

3.

Serve with white bread.