Simple Vegetarian Potato Soup
Simple Vegetarian Potato Soup - Fresh eye-catcher with slight spiciness
Healthy, because
Even smarter
Nutritional values
The bright green of the watercress is due to chlorophyll. This substance promotes, among other things, the formation of blood cells and the transport of oxygen in the body. Eggs are small nutrient bombs and score points with iron, zinc, and B vitamins. The latter performs many important functions in the metabolism, for example in energy production.
The potato soup can also be prepared without watercress - or you replace the herb with spinach, wild garlic, or basil.
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 21.3 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 600 mg | (15 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 249 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 handfuls Watercress
- salt
- 1 onion
- 16 ozs floury potatoes
- 1 Tbsp olive oil
- 22 ozs Vegetable broth
- 4 eggs
- 36 ozs Whipped cream
- peppers
Kitchen utensils
Preparation steps
Select watercress, wash, shake dry; set aside 1 handful for garnish, pluck leaves from the rest and finely chop stems. Place leaves in boiling salted water for 1-2 minutes; then drain, rinse with ice cold water and squeeze well. Peel onion and chop finely. Peel potatoes and cut into small cubes.
Heat oil in a pot. Sauté onion with potatoes for 3 minutes over medium heat. Add watercress stems and cook for 1 minute. Deglaze with broth and simmer covered for 15-20 minutes at low heat.
In the meantime, boil eggs until they are waxy soft, about 6 minutes, then rinse and peel. Add watercress leaves to soup and cook briefly, then add cream. Potato soup vegetarian simply salt, pepper and puree finely. Season soup to taste and divide into bowls or deep plates. Cut eggs in half lengthwise and place on top of soup. Garnish with watercress set aside, grind pepper over top and serve.
