Sorrel Soup
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
305
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 16.5 μg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 375 mg | (9 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 100 grams Sorrel
- 4 Tbsps olive oil
- 100 grams starchy potatoes
- 100 grams Celery root
- 1 shallot
- 1 Tbsp butter
- 800 milliliters Vegetable broth
- 2 scallions
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
Preparation steps
1.
Rinse sorrel and shake dry. Rinse, peel and dice potatoes and celery root. Peel and finely chop shallots. In a pot, sauté shallots in butter. Add potatoes and celery root and sauté briefly. Add vegetable stock and simmer about 15 minutes. Rinse, trim and finely slice scallions crosswise.
2.
Stir in up to 2 tablespoons sorrel. Puree soup and strain through a sieve into another pot. Add up to 4 tablespoons cream and bring to a boil. Continue cooking or add a little more broth until soup reaches the desired consistency. Season with salt and pepper.
3.
Ladle soup into bowls and drizzle with remaining cream. Use a spoon to create a decorative pattern with the cream. Sprinkle soup with scallions and remaining sorrel (cut into strips).
