Spinach Soup with Herbs
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
250
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 239.4 μg | (399 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 616 mg | (15 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 3 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
- 1 l Vegetable broth
- 2 handfuls Fresh herbs (such as chervil, parsley, chives)
- 150 milliliters Whipped cream
- 1 tsp lemon juice
- freshly ground peppers
Preparation steps
1.
Rinse the spinach, trim and blanch in salted water. Rinse, drain and chop coarsely. Peel potatoes and the garlic and dice finely. Rinse scallions, trim and cut into rings. Sauté briefly in a pan in butter with the garlic. Add potatoes and sprinkle in the flour. Stir to combine and pour in the broth. Simmer about 15 minutes, stirring occasionally.
2.
Rinse the herbs, shake dry, pluck leaves and chop coarsely. Set a little aside for garnish. Add the spinach and cream to the soup with some of the herbs and puree. Cook for a few minutes to reduce slightly or add more broth, depending on the desired consistency.
3.
Season with salt, lemon juice and pepper. Ladle into bowls, sprinkle with the remaining herbs and serve.
