Vegetable Cream Soup with Scallops
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
396
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 5.6 μg | (28 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 32.2 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 936 mg | (23 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 127 μg | (64 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 414 mg | |||
| Cholesterol | 228 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams mixed Vegetables (such as.potatoes, carrots, fennel ...)
- 4 Tbsps olive oil
- 500 milliliters fish stock
- 200 grams Whipped cream
- 1 ½ Tbsps Fish sauce (Asialaden)
- 8 Scallop (cleaned)
- salt
- freshly ground peppers
- 1 tsp chopped parsley
Preparation steps
1.
Rinse the vegetables, peel if necessary and cut into small pieces. Heat 3 tablespoons of oil in a saucepan and saute the vegetables until crisp -tender. Stir in the fish stock and fish sauce and bring to a boil. reduce to a simmer and cook until the vegetables are tender, about 15 minutes. Pour in the cream and season with salt and pepper.
2.
Meanwhile, heat the remaining olive oil in a large pan and saute the scallops on each side for about 1 minute., Remove and allow to cool slightly. Halve the scallops horizontally, add to the hot soup and let sit 10 seconds. Serve the soup garnished with parsley
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