Spinach Soup with Diced Potatoes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
295
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 5.05 g | (5 %) | ||
| Fat | 26.13 g | (23 %) | ||
| Carbohydrates | 13.3 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 516.08 mg | (64,510 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.11 mg | (18 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 1.41 mg | (12 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 79.86 μg | (27 %) | ||
| Pantothenic acid | 0.21 mg | (4 %) | ||
| Biotin | 0.72 μg | (2 %) | ||
| Vitamin B₁₂ | 0.11 μg | (4 %) | ||
| Vitamin C | 29.35 mg | (31 %) | ||
| Potassium | 563.91 mg | (14 %) | ||
| Calcium | 154.44 mg | (15 %) | ||
| Magnesium | 43.6 mg | (15 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 8.5 μg | (4 %) | ||
| Zinc | 0.66 mg | (8 %) | ||
| Saturated fatty acids | 12.49 g | |||
| Cholesterol | 68.42 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 potato
- 2 Tbsps vegetable oil
- 100 grams Spinach
- 40 grams baby Stinging nettle
- 1 bunch parsley
- ½ bunch Chervil
- 2 shallots
- 1 garlic clove
- 1 Tbsp butter
- 1 l Chicken broth
- 200 grams Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- 1 tsp lemon juice
Preparation steps
1.
Peel potatoes and dice. Fry quickly in hot oil until crispy, drain in a sieve and season with salt.
2.
Rinse spinach, nettles and herbs, pick over and coarsely chop, setting aside some of the herbs.
3.
Peel shallots and garlic and finely chop. Cook shallots and garlic until translucent in a pan in 1 tablespoon butter, add chopped spinach, nettle and herbs and cook until wilted. Add broth and simmer 10 minutes, then pour in cream, bring to a boil and puree. Season with salt, pepper, nutmeg and lemon juice.
4.
Ladle into warmed bowls and top with potato cubes. Garnish with remaining herbs.
