Celery Root Soup
(1 vote)
(1 vote)
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)
(Percentage of daily recommendation)
| Calorie | 936 cal. | (45 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 67 g | (58 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.9 g | (46 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 109 μg | (182 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 247 μg | (82 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,759 mg | (44 %) | ||
| Calcium | 567 mg | (57 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 42.1 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
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