Potato Yogurt Soup with Wild Garlic

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Potato Yogurt Soup with Wild Garlic
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Health Score:
7,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
204
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie204 kcal(10 %)
Protein8.34 g(9 %)
Fat6.21 g(5 %)
Carbohydrates33.39 g(22 %)
Sugar added1.05 g(4 %)
Roughage2.97 g(10 %)
Vitamin A141.1 mg(17,638 %)
Vitamin D0.59 μg(3 %)
Vitamin E0.31 mg(3 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.06 mg(5 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.36 mg(26 %)
Folate31.35 μg(10 %)
Pantothenic acid0.13 mg(2 %)
Biotin0.79 μg(2 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C27.78 mg(29 %)
Potassium774.46 mg(19 %)
Calcium150.53 mg(15 %)
Magnesium25.12 mg(8 %)
Iron1.35 mg(9 %)
Iodine0.45 μg(0 %)
Zinc0.49 mg(6 %)
Saturated fatty acids3.81 g
Cholesterol17.6 mg

Ingredients

for
4
Ingredients
1 bunch
400 grams
30 grams
800 milliliters
1 bunch
200 grams
Greek Yogurt (0.1% fat) (10%)
1-2 tsp Lemon juice
1 pinch

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.