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EatSmarter exclusive recipe

Carrot-Celery Root Soup with Tahini and Parsley Croutons

For 1 Adult and 1 Child (7-14 Years)
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Carrot-Celery Root Soup with Tahini and Parsley Croutons

Carrot-Celery Root Soup with Tahini and Parsley Croutons - A variation on carrot soup with "pancake" croutons for a delicious topping

Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
382
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie382 kcal(18 %)
Protein23 g(23 %)
Fat20 g(17 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage11 g(37 %)
Vitamin A2.9 mg(363 %)
Vitamin D1 μg(5 %)
Vitamin E3.5 mg(29 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.7 mg(64 %)
Niacin7.6 mg(63 %)
Vitamin B₆0.5 mg(36 %)
Folate74 μg(25 %)
Pantothenic acid1.9 mg(32 %)
Biotin26.1 μg(58 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C18 mg(19 %)
Potassium806 mg(20 %)
Calcium622 mg(62 %)
Magnesium87 mg(29 %)
Iron5.7 mg(38 %)
Iodine56 μg(28 %)
Zinc4.2 mg(53 %)
Saturated fatty acids6.2 g
Uric acid72 mg
Cholesterol138 mg
Development of this recipe:

Ingredients

for
2
Ingredients
1
small onion
1 piece
Celery root (about 100 grams)
4
carrots (about 400 grams)
2 teaspoons
3 teaspoons
250 milliliters
350 milliliters
1
¼ bunch
3 tablespoons
grated Cheese (such as gouda)
2 tablespoons
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Pot, 1 Teaspoon, 1 Measuring cups, 1 Small bowl, 1 Whisk, 1 Large knife, 1 small Non-stick pan, 1 Immersion blender, 1 Wooden spoon, 1 Slotted spatula, 1 Tablespoon

Preparation steps

1.
Carrot-Celery Root Soup with Tahini and Parsley Croutons preparation step 1

Peel the onion, celery root and carrots. Finely chop onion and celery root. Cut carrots into thick slices (about 1 cm) (approximately 1/2 inch).

2.
Carrot-Celery Root Soup with Tahini and Parsley Croutons preparation step 2

Heat 1 teaspoon oil in a pot and cook onion until translucent.

3.
Carrot-Celery Root Soup with Tahini and Parsley Croutons preparation step 3

Add the celery root and carrots, sprinkle with 1 tablespoon flour and cook, stirring, over medium heat until softened, 2-3 minutes.

4.
Carrot-Celery Root Soup with Tahini and Parsley Croutons preparation step 4

Pour in the vegetable broth and 200 ml (approximately 3/4 cup) of milk. Cook over low heat until slightly reduced, about 15 minutes.

5.
Carrot-Celery Root Soup with Tahini and Parsley Croutons preparation step 5

Meanwhile, crack the egg into a small bowl and add the remaining flour and 5 tablespoons milk. Whisk to form a smooth batter. 

6.
Carrot-Celery Root Soup with Tahini and Parsley Croutons preparation step 6

Rinse parsley, shake dry, pluck leaves and chop finely. Stir with cheese into the batter.

7.
Carrot-Celery Root Soup with Tahini and Parsley Croutons preparation step 7

In a small non-stick pan, heat remaining oil over medium heat. Pour in the batter and cook, turning once, until pancake is set and golden brown on both sides. 

8.
Carrot-Celery Root Soup with Tahini and Parsley Croutons preparation step 8

Remove pancake, let cool slightly and cut into small cubes.

9.
Carrot-Celery Root Soup with Tahini and Parsley Croutons preparation step 9

Add tahini to the carrot soup and puree with an immersion blender. In another tall vessel, whisk remaining milk until foamy with the immersion blender, then stir into the soup. Season with salt, sprinkle with the croutons and serve.