Spinach and Potato Soup with Croutons
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
308
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 194 μg | (323 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 832 mg | (21 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 onion
- 1 garlic clove
- 500 grams starchy potatoes
- 200 grams fresh Spinach
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 3 Tbsps Crème fraiche
- Nutmeg (freshly grated)
- 2 slices white bread
- 2 Tbsps butter
Preparation steps
1.
Peel the onion and garlic and chop finely. Peel, rinse and dice the potatoes. Trim the spinach, rinse and spin dry.
2.
In a saucepan, heat 2 tablespoons of oil and sauté the onion with the garlic. Add potatoes, sauté briefly and pour in the broth.
3.
Season with salt and pepper, and simmer for about 20 minutes over medium heat. Add the spinach, allow to simmer for another 2-3 minutes and purée the soup. Stir in the crème fraîche and season with nutmeg.
4.
Cut the bread into bite-sized pieces and cook golden brown in melted butter. Drain on paper towels, pour the soup into cups and serve garnished with the croutons.
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