Watercress Soup
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
163
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 163 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 83.5 μg | (139 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 390 mg | (10 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams Watercress
- 200 grams Celery root
- 1 garlic clove
- 4 scallions
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 100 milliliters dry white wine
- 800 milliliters Vegetable broth
- 50 grams Crème fraiche
- salt
- 1 splash lemon juice
- peppers
- Nutmeg
Preparation steps
1.
Rinse the watercress and drain well. Set aside a few leaves for the garnish. Peel and finely chop the celery root and garlic. Rinse the scallions and cut into rings. Saute the garlic, scallions and celery root in butter for 1-2 minutes, until translucent. Sprinkle with the flour. Deglaze with the white wine and broth, stirring constantly. Let simmer for about 15 minutes, stirring occasionally. Remove from the heat, stir in the creme fraiche and watercress. Puree finely. Depending on the desired consistency, add more broth or let simmer.
2.
Season with salt, lemon juice, pepper and nutmeg. Serve garnished with the remaining watercress.
