Spinach and Herb Soup
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
237
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 237 cal. | (11 %) | ||
| Protein | 4.85 g | (5 %) | ||
| Fat | 18.23 g | (16 %) | ||
| Carbohydrates | 13.56 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.18 g | (4 %) |
more nutritional values
| Vitamin A | 474.63 mg | (59,329 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 1.14 mg | (10 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 1.37 mg | (11 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 84.64 μg | (28 %) | ||
| Pantothenic acid | 0.15 mg | (3 %) | ||
| Biotin | 0.29 μg | (1 %) | ||
| Vitamin B₁₂ | 0.03 μg | (1 %) | ||
| Vitamin C | 12.27 mg | (13 %) | ||
| Potassium | 323.04 mg | (8 %) | ||
| Calcium | 138.84 mg | (14 %) | ||
| Magnesium | 33.28 mg | (11 %) | ||
| Iron | 2.05 mg | (14 %) | ||
| Iodine | 2.7 μg | (1 %) | ||
| Zinc | 0.49 mg | (6 %) | ||
| Saturated fatty acids | 11.34 g | |||
| Cholesterol | 58.86 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 125 grams Spinach
- ½ bunch Chervil
- ½ bunch Watercress
- 2 shallots
- 1 Tbsp butter
- 500 milliliters Chicken broth
- 150 grams Sour cream
- salt
- 1 generous pinch cayenne pepper
- 2 tsps lemon juice
- 2 Tbsps whipped Whipped cream
- For garnishing
- 2 slices white bread
- 2 Tbsps butter
- Fresh herbs
Preparation steps
1.
For the soup: rinse spinach, chervil and watercress, spin dry and chop coarsely.
2.
Peel shallots and chop. Heat butter in a saucepan and saute shallots until soft. Add spinach and herbs and saute briefly. Add broth and simmer for about 10 minutes. Puree soup and reheat. Add cream fraiche.
3.
Cut white bread into small cubes. Heat butter in a pan and saute bread cubes until golden brown. Drain on paper towels.
4.
Season soup with salt, cayenne pepper and lemon juice.
5.
Puree soup again with an immersion blender and pour into bowls. Garnish with herbs and croutons. Serve.
