Celery Root Soup

5
Average: 5 (1 vote)
(1 vote)
Celery Root Soup
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 35 min.
Ready in
Calories:
936
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie936 cal.(45 %)
Protein22 g(22 %)
Fat67 g(58 %)
Carbohydrates62 g(41 %)
Sugar added0 g(0 %)
Roughage13.9 g(46 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.3 μg(7 %)
Vitamin E3.1 mg(26 %)
Vitamin K109 μg(182 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.8 mg(73 %)
Niacin7.1 mg(59 %)
Vitamin B₆0.8 mg(57 %)
Folate247 μg(82 %)
Pantothenic acid2.8 mg(47 %)
Biotin18.6 μg(41 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C33 mg(35 %)
Potassium1,759 mg(44 %)
Calcium567 mg(57 %)
Magnesium93 mg(31 %)
Iron2.5 mg(17 %)
Iodine46 μg(23 %)
Zinc3.1 mg(39 %)
Saturated fatty acids42.1 g
Uric acid113 mg
Cholesterol171 mg
Complete sugar24 g

Ingredients

for
1
Ingredients
½ Celery root
2 shallots (coarsely chopped)
300 milliliters milk
2 garlic cloves
1 bay leaf
1 pinch grated Nutmeg
50 grams fresh breadcrumbs
50 grams unsalted butter
4 Tbsps Whipped cream
salt
freshly ground peppers
How healthy are the main ingredients?
Whipped creamshallotgarlic cloveNutmegsalt

Preparation steps

1.

Peel the celery root and cut into cubes. Peel the shallots and chop finely. Combine the celery root and shallots in a saucepan with the milk, herbs, and spices and cook for 10 minutes. Remove the bay leaf.

2.

Add the breadcrumbs and cook until the celery root is soft. Puree everything and strain through a fine sieve. Season with nutmeg. Melt the butter and stir into the soup. Season with cream, salt, and pepper. Pour into small bowls and serve decorated with chopped celery leaves.