Watercress Soup
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(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
316
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 316 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 13.7 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 173 mg | (4 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 216 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch Watercress
- 1 onion
- 2 Tbsps butter
- 500 milliliters Vegetable broth
- 200 grams Whipped cream
- 2 egg yolks
- salt
- freshly ground peppers
- lemon juice
- 2 slices Farmhouse bread
Preparation steps
1.
Rinse the watercress and cut off the stalks. Set aside some leaves for garnish. Peel the onion, chop finely and sauté in a pan with 1 tablespoon of butter. Stir in the watercress, let sauté briefly and pour in vegetable broth. Simmer for several minutes.
2.
Puree the soup. Stir in cream, bring to a boil again and remove from heat.
3.
Whisk some soup in a bowl with the egg yolks. Stir back into the soup and season with salt, pepper and lemon juice.
4.
Remove crusts from the bread, cut into small cubes and cook in remaining butter in a pan.
5.
Serve the soup in bowls and garnish with croutons and cress leaves.
