Celery Turmeric Cream Soup
Celery Turmeric Cream Soup - Sunny yellow delight
Healthy, because
Even smarter
Nutritional values
When spring fatigue spreads, this soup can help: The garden cress provides a good combination of folic acid, vitamin C, iron as well as calcium and gets the energy balance going. In addition, the mustard oils of cress strengthen you against bacteria, viruses and fungi. Celeriac convinces with its content of various nerve-strengthening B vitamins as well as antioxidant vitamin E and as a low-carb ingredient with few carbohydrates.
A tightly sealed canning jar is perfect for transporting. Topping the soup with cubes of tofu, feta or ham.
(Percentage of daily recommendation)
| Calorie | 155 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 793 mg | (20 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 6.8 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 52.4 mg | |||
| Cholesterol | 23.6 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 16 ozs Celery root (1 small celeriac)
- 5 ozs medium size potatoes
- 1 onion
- 1 garlic clove
- 1 carrot
- 2 Tbsps butter
- 36 ozs Vegetable broth
- salt
- peppers
- 1 tsp ground Turmeric
- 4 ozs Heavy cream
- 1 Cress
Preparation steps
Peel the celery and potato and cut into small cubes. Peel and finely chop onion and garlic. Clean, peel and finely dice the carrot.
Heat butter in a saucepan. Sauté onion and garlic for 2 minutes over medium heat. Add potato, celery and carrot cubes and sauté for 4 minutes. Add broth, season with salt, pepper and turmeric and simmer for 20 minutes at low heat.
Puree soup with a hand blender, stir in cooking cream and bring everything to the boil again. Pour soup into 4 heat-proof clean swing-top glasses. Seal the jars, let cool and refrigerate until ready to serve.
Cut cress from the bed. Heat soup just before serving and then sprinkle with cress.
