Almond Root Vegetable Soup
Almond Root Vegetable Soup - Perfect for sipping and warming
Healthy, because
Even smarter
Nutritional values
Almonds are an excellent source of healthy fats, protein and fiber. They are also rich in vitamin E, which is considered a cell protector and strengthens our skin.
The creamy soup can be easily frozen so you always have a supply of this delicious soul warmer ready. Only the almond herb topping must then be freshly prepared.
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 627 mg | (16 %) | ||
| Calcium | 224 mg | (22 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 22 ozs white Turnip
- 2 shallots
- 2 garlic cloves
- 1 Tbsp olive oil
- 22 ozs Vegetable broth
- 7 ozs fresh goat cheese
- 1 oz Almond butter (2 TBSP.)
- 3 Tbsps milk (whole)
- salt
- peppers
- 1 tsp ground paprika
- ½ lemon (peel and juice)
- ½ handful Fresh herbs
- 1 oz butter (2 TBSP.)
- 1 ¾ ozs sliced almonds (2 TBSP.)
- 2 tsps Sumac
Kitchen utensils
Preparation steps
Peel, wash and coarsely dice turnips. Peel and finely chop shallots and garlic. Heat 1 tablespoon oil in a saucepan. Sauté shallots and garlic for 2 minutes over medium heat. Add turnips and sauté for 3 minutes. Deglaze with stock, cover and simmer over medium heat for 5 minutes until turnips are tender.
Add the fresh goat cheese, almond paste and milk, puree everything with a hand blender and season with salt, bell pepper, paprika powder, lemon zest and juice. Simmer soup for another 10 minutes on low heat.
Meanwhile, wash the herbs, shake dry and chop. Melt butter in a frying pan and roast almonds in it for 3 minutes over medium heat.
Divide almond-beet soup into bowls or deep plates, sprinkle with herbs, almonds, and sumac, and drizzle with remaining butter from almond pan.
