Spinach Soup with Parmesan
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
346
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 346 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 448.4 μg | (747 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 167 μg | (56 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 888 mg | (22 %) | ||
| Calcium | 466 mg | (47 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 400 grams Spinach
- 1 head Lettuce
- 2 Tbsps olive oil
- 1 Tbsp Pastry flour
- 250 grams dry white wine
- 300 milliliters Vegetable broth
- 150 grams Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- 100 grams Parmesan
Preparation steps
1.
Peel onion and garlic and finely chop. Trim spinach, rinse and drain well. Separate the lettuce hearts into leaves, rinse, spin dry and cut into bite-sized pieces.
2.
Sauté garlic and onion in oil until translucent. Sprinkle in flour while stirring. Pour in wine, broth and cream while stirring and let simmer for 10 minutes. Season with salt, pepper and nutmeg.
3.
Add the spinach and mix into the soup. Grate the Parmesan and mix half into the soup.
4.
Pour the soup into warmed plates and garnish with the lettuce heart leaves. Sprinkle the remaining Parmesan on top and serve immediately.
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