Watercress Soup
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
225
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 225 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 189.3 μg | (316 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 581 mg | (15 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Watercress
- salt
- 300 grams starchy potatoes
- 2 shallots
- 1 garlic clove
- 2 Tbsps vegetable oil
- 800 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- freshly ground peppers
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.
