Watercress Soup
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
214
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 214 cal. | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 126.2 μg | (210 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 347 mg | (9 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 100 grams starchy potatoes
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 150 milliliters dry white wine
- 750 milliliters Vegetable broth
- salt
- peppers
- 200 grams Watercress
- 100 grams Crème fraiche
Preparation steps
1.
Peel onion, garlic and potatoes and dice finely. Sauté onion with garlic in a saucepan with butter until translucent. Add potatoes, stir in the flour and pour in the wine. Add broth and bring to a boil. Season with salt and pepper, reduce heat and simmer about 20 minutes, stirring occasionally.
2.
Rinse the watercress, pat dry and pluck leaves from stems. Add to the soup and puree everything well. Cook a little longer or add broth, depending on the desired consistency. Remove from the heat, stir in the crème fraîche (up to 2 tablespoons) and season with salt and pepper.
3.
Pour the soup into bowls and serve garnished with the remaining crème fraîche.
