Swiss Chard Soup
(0 votes)
(0 votes)
Health Score:
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
292
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 292 kcal | (14 %) | ||
| Protein | 10.51 g | (11 %) | ||
| Fat | 25.16 g | (22 %) | ||
| Carbohydrates | 7.44 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.94 g | (3 %) |
more nutritional values
| Vitamin A | 258.05 mg | (32,256 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.79 mg | (15 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 3.85 mg | (32 %) | ||
| Vitamin B₆ | 0.15 mg | (11 %) | ||
| Folate | 16.35 μg | (5 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.09 μg | (7 %) | ||
| Vitamin B₁₂ | 2.42 μg | (81 %) | ||
| Vitamin C | 8.66 mg | (9 %) | ||
| Potassium | 317.08 mg | (8 %) | ||
| Calcium | 69.44 mg | (7 %) | ||
| Magnesium | 30.73 mg | (10 %) | ||
| Iron | 1.02 mg | (7 %) | ||
| Iodine | 8.75 μg | (4 %) | ||
| Zinc | 0.52 mg | (7 %) | ||
| Saturated fatty acids | 11.15 g | |||
| Cholesterol | 78.44 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 herb Swiss chard
- 1 onion
- 1 tsp grated fresh ginger
- 2 Tbsps vegetable oil
- 400 milliliters instant Vegetable broth
- 200 grams Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- lemon juice
- sugar
- 2 smoked trout
Preparation steps
1.
Rinse the Swiss chard, pat dry and remove the stems. Coarsely chop the leaves. Peel the onion and dice.
2.
Heat the oil in a pot. Saute the onions and ginger. Add the chard leaves and also sauté briefly. Deglaze with broth, cover and simmer for about 20 minutes, stirring occasionally.
3.
Then remove the pan from the heat, pour in the cream, puree the soup and bring to a boil. Season with salt, pepper, freshly grated nutmeg, lemon juice and sugar. Cut the trout fillets into bite-sized pieces.
4.
To serve, place the pieces of fish into deep shallow bowls and pour the hot soup on top. Serve sprinkled with freshly ground pepper.
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