Chestnut Carrot Soup with Parmesan Chips
Nutritional values
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.7 g | (39 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 15.3 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,143 mg | (29 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 4 Tbsps freshly grated Parmesan
- 1 tsp freshly chopped thyme
- 4 carrots
- 1 onion
- 1 garlic clove
- 1 Tbsp vegetable oil
- 100 milliliters dry white wine
- 1 l Vegetable broth
- 2 sprigs rosemary
- 400 grams Chestnuts (cooked and vacuum-packed)
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 180°C.
Mix the Parmesan with thyme and put 4 piles on a baking sheet lined with parchment paper. Slightly flatten and bake in the oven for 6-8 minutes and allow to melt. Remove the tray from the oven, remove the paper from the sheet and then cool the chips and leave to set.
For the soup, peel the carrots and cut diagonally into approximately 0.5 cm (approximately 1/4 inch) slices. Peel the onion and chop finely. Peel garlic and chop finely. Sauté together with the onion and the carrots in a hot pot in the oil for about 2 minutes while stirring. Pour in the wine and the broth and boil. Rinse the rosemary, shake dry, strip off the needles and chop finely. Cut the chestnuts into thin slices. Put the rosemary and chestnuts into the soup, reduce the heat and simmer everything together until done for about 5 minutes.
Season with salt and pepper and serve with the Parmesan chips.
