Warming Potato Soup with Mushroom Toasts
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
334
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 334 cal. | (16 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.3 g | (48 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 4.7 μg | (24 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 90.7 μg | (151 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 202 μg | (67 %) | ||
| Pantothenic acid | 4.8 mg | (80 %) | ||
| Biotin | 26.3 μg | (58 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,434 mg | (36 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 260 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp vegetable oil
- 3.333 cups potatoes (cut into bite-sized pieces)
- 4 cups vegetable stock
- 2 bay leaves
- 2 Leeks (sliced on the diagonal)
- 2 ½ cups Porcini mushroom
- ½ shallot
- 1 clove garlic cloves
- 1 Tbsp breadcrumbs
- 1 Tbsp butter
- 1 Tbsp olive oil
- 4 slices Baguette
- 1 handful flat-leaf parsley (roughly chopped)
- 4 Tbsps Sour cream
Preparation steps
1.
Heat the oil in a large pan and fry the potatoes briefly without colouring. Pour in the stock, add the bay leaves and simmer for around 10 minutes. Add the leek and simmer for a further 10-15 minutes. Season to taste with salt and ground black pepper.
2.
Heat the grill function in the oven.
3.
Put the mushrooms, shallot and garlic in a food chopper and chop finely. Mix with 1 tbsp breadcrumbs and fry in melted butter in a small frying pan. Season with salt and ground black pepper. If the mixture is too wet add more breadcrumbs.
4.
Drizzle olive oil over the baguette slices and top with the mushroom mixture. Grill in the oven for around 5 minutes.
5.
Add the parsley to the soup and divide between four soup bowls. Garnish each bowl with a blob of sour cream and serve with the mushroom crostini.
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