Potato Yogurt Soup with Wild Garlic
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
195
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 195 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 633 mg | (16 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch scallions
- 400 grams potatoes
- 30 grams butter
- 800 milliliters Vegetable broth
- 1 bunch Wild garlic
- 200 grams Greek Yogurt (0.1% fat) (10%)
- salt
- peppers
- Nutmeg
- 1-2 tsp lemon juice
- 1 pinch sugar
Preparation steps
1.
Rinse scallions, trim and cut into rings. Scrub potatoes, peel and dice. Sauté potatoes and scallions in butter. Add vegetable broth and simmer, covered, for 20 minutes
2.
Rinse wild garlic, pat dry and cut into strips. Reserve a few strips for garnish. Purée wild garlic with yogurt. Purée the soup and season well with salt, pepper, and nutmeg, lemon juice and sugar.
3.
Stir yogurt mixture into soup and heat through. Serve in bowls sprinkled with reserved wild garlic.
