Watercress Soup

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Watercress Soup
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Health Score:
7,3 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
242
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie242 kcal(12 %)
Protein5.57 g(6 %)
Fat17.67 g(15 %)
Carbohydrates19.61 g(13 %)
Sugar added0 g(0 %)
Roughage2.07 g(7 %)
Vitamin A311.38 mg(38,923 %)
Vitamin D0.15 μg(1 %)
Vitamin E1.98 mg(17 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.52 mg(13 %)
Vitamin B₆0.23 mg(16 %)
Folate21.65 μg(7 %)
Pantothenic acid0.32 mg(5 %)
Biotin0.66 μg(1 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C46.72 mg(49 %)
Potassium656.67 mg(16 %)
Calcium135.84 mg(14 %)
Magnesium30.92 mg(10 %)
Iron0.78 mg(5 %)
Iodine4.06 μg(2 %)
Zinc0.33 mg(4 %)
Saturated fatty acids7.68 g
Cholesterol34.4 mg

Ingredients

for
4
Ingredients
300 grams
300 grams
starchy Potatoes
2
1
2 tablespoons
800 milliliters
100 milliliters
2 tablespoons
freshly ground Pepper

Preparation steps

1.

Rinse, trim and drain the watercress. Blanch briefly in salted water, rinse, drain and chop coarsely.

Peel and dice the potatoes. Peel and finely chop the shallots and the garlic clove. Sauté both in some oil until translucent, add the potatoes and pour in the broth. Simmer for about 15 minutes.

2.

Add the cream and the watercress and purée the soup finely. Pour through a sieve and depending on the desired consistency, add a little extra broth or simmer for a few more minutes.

Stir in the crème fraîche, season with salt and pepper and serve in soup bowls.

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