Spinach Soup with Egg
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
358
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 244.4 μg | (407 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 20 μg | (44 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 679 mg | (17 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 276 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Spinach
- salt
- 150 grams starchy potatoes
- 1 garlic clove
- 2 scallions
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 800 milliliters Vegetable broth
- 4 eggs
- 200 milliliters Whipped cream
- 1 tsp lemon juice
- freshly ground peppers
Preparation steps
1.
Rinse the spinach, trim and blanch in salted water. Rinse in cold water, drain and chop coarsely.
2.
Peel potatoes and garlic and dice finely. Rinse scallions, trim and cut into rings. Sauté briefly in a pan in butter with garlic and potatoes. Stir in the flour, mix well and pour in the broth. Simmer about 15 minutes, stirring occasionally.
3.
Cook the eggs for about 5 minutes.
4.
Add the spinach to the soup and puree. Simmer longer to reduce or add broth, depending on the desired consistency. Beat cream until stiff and stir into the soup. Season with salt, lemon juice and pepper.
5.
Ladle soup into soup bowls. Rinse eggs in cold water briefly, peel, slice in half and place in the soup. Serve garnished with freshly ground pepper.
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