Vegetable Cream Soup
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
189
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 189 cal. | (9 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 30.7 μg | (51 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 716 mg | (18 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 onion
- 3 stalks Celery
- 2 carrots
- 2 potatoes
- 1 garlic clove
- 3 sprigs parsley
- 1 Parsnip
- salt
- peppers
- 1 tsp cayenne pepper
- 2 Tbsps olive oil
- 250 grams Cottage cheese
Preparation steps
1.
Peel onion and coarsely chop. Rinse celery and cut into strips. Peel carrots and cut into cubes. Peel the potatoes and dice. Peel garlic. Rinse the parsley. Do not cut small. Peel parsnip and dice. Pour 750 ml of water (approximately 3 cups) in a pot and lightly salt.
2.
Add all vegetables and bring to a boil. Cook over low heat for 20 minutes until soft. Drain vegetables and remove the parsley. Set broth aside. Puree vegetables with an immersion blender. Add olive oil and cayenne pepper. Season heavily with salt and pepper.
3.
If the vegetable cream is too thick, add broth to taste. Pour hot vegetable cream into 4 cups. Top each bowl with 1 or 2 tablespoons of cottage cheese and serve immediately.
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