Spinach and Herb Soup

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Spinach and Herb Soup
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Health Score:
Health Score
7,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
237
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie237 kcal(11 %)
Protein4.85 g(5 %)
Fat18.23 g(16 %)
Carbohydrates13.56 g(9 %)
Sugar added0 g(0 %)
Roughage1.18 g(4 %)
Vitamin A474.63 mg(59,329 %)
Vitamin D0.04 μg(0 %)
Vitamin E1.14 mg(10 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.37 mg(11 %)
Vitamin B₆0.12 mg(9 %)
Folate84.64 μg(28 %)
Pantothenic acid0.15 mg(3 %)
Biotin0.29 μg(1 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C12.27 mg(13 %)
Potassium323.04 mg(8 %)
Calcium138.84 mg(14 %)
Magnesium33.28 mg(11 %)
Iron2.05 mg(14 %)
Iodine2.7 μg(1 %)
Zinc0.49 mg(6 %)
Saturated fatty acids11.34 g
Cholesterol58.86 mg
Author of this recipe:

Ingredients

for
4
For the soup
125 grams
½ bunch
½ bunch
2
1 tablespoon
500 milliliters
150 grams
1 generous pinch
2 teaspoons
2 tablespoons
For garnishing
2 slices
2 tablespoons

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.

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