Radish and Potato Soup
Radish and Potato Soup - Unusual but delicious, with radish greens providing the lovely hue
Healthy, because
Even smarter
Nutritional values
This low-calorie potato cream soup gets by with very little fat; the richly contained roughage gives a long-lasting feeling of satiety and the vitamins A and C, which are also well represented, intercept cell-damaging oxygen compounds.
The soup is excellent as a light appetizer or as a very lean dinner.
(Percentage of daily recommendation)
| Calorie | 81 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 1.5 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 305 mg | (8 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 bunch Radish
- 1 shallot
- 1 starchy potato (about 70 grams)
- ½ Tbsp Cultured butter
- 400 milliliters Vegetable broth
- salt
- white peppers
- ½ lemon
- 2 Tbsps Soy creamer
- Nutmeg
Kitchen utensils
Preparation steps
Separate greens from radishes. Rinse greens, shake dry and reserve some tender leaves for garnish. Coarsely chop remaining radish greens. Reserve 3 of the prettiest radishes (reserve the rest for another use).
Peel and chop the shallot.
Rinse, peel and finely chop potato.
Heat butter in a pot and sauté chopped radish greens and shallot for 2 minutes, stirring occasionally, over medium heat.
Stir in potatoes. Pour in broth and season with salt and pepper. Bring to a boil and cook over low heat, covered, for 20 minutes.
Meanwhile, squeeze lemon half. Rinse radishes and cut into thin slices. Set aside for garnish.
Puree the soup with an immersion blender until very smooth. Stir in soy creamer and boil the soup briefly. Grate a little nutmeg directly into the pot and season the soup with salt, pepper and about 2 teaspoons lemon juice.
Blend the soup with an immersion blender again briefly. Serve in warmed bowls and garnish with the reserved radish greens and the radish slices.
