Spinach Soup with Croutons
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(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
Calories:
315
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 382.6 μg | (638 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 976 mg | (24 %) | ||
| Calcium | 246 mg | (25 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Spinach
- 2 slices Whole Wheat Toast
- 2 Tbsps vegetable oil
- 1 garlic clove
- 1 bunch scallions
- 600 milliliters Vegetable broth (Instant)
- 200 milliliters Whipped cream
- 4 Tbsps Instant mashed potato
- salt
- peppers
- Nutmeg
Preparation steps
1.
Thaw spinach. Cube bread. Heat oil and saute cubes until golden brown. Place on paper towels and set aside.
2.
Peel garlic. Rinse scallions and pat dry. Finely slice both. Heat remaining oil in a saucepan. Briefly saute spinach, garlic and scallions. Pour in broth and let simmer for about 5 minutes.
3.
Add cream and mashed potato flakes. Stir and bring to a boil again. Season with salt, pepper and nutmeg. Serve soup with croutons.
