Truffled Celery and Potato Soup

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Truffled Celery and Potato Soup
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
180
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie180 cal.(9 %)
Protein3 g(3 %)
Fat14 g(12 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage2.6 g(9 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E0.4 mg(3 %)
Vitamin K5.2 μg(9 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.7 mg(14 %)
Vitamin B₆0.1 mg(7 %)
Folate12 μg(4 %)
Pantothenic acid0.6 mg(10 %)
Biotin2.5 μg(6 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C13 mg(14 %)
Potassium326 mg(8 %)
Calcium46 mg(5 %)
Magnesium20 mg(7 %)
Iron0.9 mg(6 %)
Iodine8 μg(4 %)
Zinc0.4 mg(5 %)
Saturated fatty acids8.8 g
Uric acid25 mg
Cholesterol38 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
200 grams starchy potatoes
50 grams Celery
500 milliliters vegetable stock
100 milliliters Whipped cream
salt
white peppers
1 pinch Nutmeg
2 Tbsps lemon juice
2 Tbsps butter (in small pieces)
1 white Truffle
How healthy are the main ingredients?
potatoWhipped creamCelerysaltNutmeg

Preparation steps

1.

Peel potatoes and celery and cut into pieces. Cook potatoes and celery in vegetable broth until soft, puree and strain through a sieve. Stir in cream and season with salt, pepper, nutmeg and lemon juice.

2.

Pour into warmed plates and garnish with the pieces of butter. Clean the truffle and slice onto the soup.