Chestnut Cappuccino Soup
Chestnut Cappuccino Soup - Soup with winter touch
Healthy, because
Even smarter
Nutritional values
With the complex carbohydrates from chestnuts the blood sugar level is kept in balance and unpleasant cravings are curbed. Leeks have an antibiotic and germ-inhibiting effect due to their essential oils - perfect for annoying infections.
If you like, you can also replace the leeks with 2 white onions, which also tastes very good. For a little crunch, you can sprinkle the finished soup with a handful of chopped walnuts.
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 845 mg | (21 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 3 ½ ozs Leeks (1/2 small)
- 1 Tbsp butter
- 14 ozs Chestnuts (precooked; vacuum packed)
- 36 ozs Vegetable broth
- 3 Tbsps Whipped cream
- salt
- white peppers
- 6 ½ ozs milk (whole)
- 1 pinch cinnamon
- 1 oz grated Dark chocolate (min. 70% cocoa content)
Kitchen utensils
Preparation steps
Clean leeks, cut in half lengthwise, wash and cut into fine strips. Heat butter in a pot. Sauté leeks for 4 minutes over medium heat. In the meantime, roughly chop chestnuts. Add chestnuts to leek and sauté for 3 minutes. Add broth and cook over medium heat for about 10 minutes.
Finely puree soup with a hand blender. Stir in cream, let soup simmer for another 2 minutes and season with salt and pepper. Heat milk in a small saucepan and froth with a milk frother or whisk.
Divide soup among 4 plates or cups. Pour milk foam on top of soup and sprinkle with cinnamon and chocolate.
