Spinach Soup with Herbs

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Spinach Soup with Herbs
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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
239
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie239 kcal(11 %)
Protein5.59 g(6 %)
Fat17.88 g(15 %)
Carbohydrates17.42 g(12 %)
Sugar added0 g(0 %)
Roughage2.49 g(8 %)
Vitamin A797.8 mg(99,725 %)
Vitamin D0.23 μg(1 %)
Vitamin E1.88 mg(16 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.77 mg(15 %)
Vitamin B₆0.21 mg(15 %)
Folate139.91 μg(47 %)
Pantothenic acid0.18 mg(3 %)
Biotin0.86 μg(2 %)
Vitamin B₁₂0.09 μg(3 %)
Vitamin C28.31 mg(30 %)
Potassium629.38 mg(16 %)
Calcium119.23 mg(12 %)
Magnesium65.62 mg(22 %)
Iron2.49 mg(17 %)
Iodine7.49 μg(4 %)
Zinc0.62 mg(8 %)
Saturated fatty acids10.99 g
Cholesterol57.49 mg

Ingredients

for
4
Ingredients
250 grams Spinach
salt
150 grams starchy potatoes
1 garlic
2 scallions
2 tablespoons butter
2 tablespoons Pastry flour
1 liter Vegetable broth
2 handfuls Fresh herbs (such as chervil, parsley, chives)
150 milliliters Whipped cream
1 teaspoon lemon juice
freshly ground peppers
How healthy are the main ingredients?
SpinachpotatoWhipped creamsaltgarlic

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.