Hearty Diet Recipe

Chestnut Soup

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Chestnut Soup

Chestnut Soup - Aromatic and spicy: They feast as in the Alps!

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Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
341
calories
Calories

Healthy, because

Even smarter

Nutritional values

The chestnut soup scores with a lot of fibre from the chestnuts - this promises a good and lasting satiation. The metabolism is also stimulated, as the celeriac contains the appropriate essential oils. The bitter substances from the celeriac also calm the stomach.

For example, roasted cashews or pumpkin seeds add a little spice to chestnut soup.

1 serving contains
(Percentage of daily recommendation)
Calorie341 kcal(16 %)
Protein6 g(6 %)
Fat8 g(7 %)
Carbohydrates56 g(37 %)
Sugar added0 g(0 %)
Roughage13.9 g(46 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.7 μg(4 %)
Vitamin E1.5 mg(13 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.6 mg(43 %)
Folate127 μg(42 %)
Pantothenic acid1 mg(17 %)
Biotin3.6 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C53 mg(56 %)
Potassium1,294 mg(32 %)
Calcium110 mg(11 %)
Magnesium77 mg(26 %)
Iron2.5 mg(17 %)
Iodine6 μg(3 %)
Zinc1 mg(13 %)
Saturated fatty acids3.6 g
Uric acid30 mg
Cholesterol13 mg

Ingredients

for
4
Ingredients
500 grams Chestnuts
2 shallots
1 garlic
1 piece Celery root (200 grams)
1 Parsnip
1 tablespoon butter (15 grams)
900 milliliters Vegetable broth
100 milliliters dry Red wine
4 stalks parsley
salt
peppers
freshly grated Nutmeg
2 tablespoons Sour cream (40 grams)
How healthy are the main ingredients?
ChestnutSour creamshallotgarlicParsnipparsley

Preparation steps

1.

Preheat the oven to 220°C (approximately 425°F). Cut an x in the rounded tops of the chestnuts and place them on a baking sheet, cut-side up. Bake until the shells pop open at the cross and the chestnuts are tender, about 30 minutes. Remove and let cool. Once cool, peel the chestnuts and coarsely chop.

2.

While the chestnuts cook, peel the shallots, garlic, celery and parsnip and chop finely.

3.

Heat butter in a saucepan. Add the shallots, garlic, celery and parsley and saute over medium heat until golden brown. Add the chopped chestnuts and saute 1-2 minutes. Stir in the broth and red wine and bring to a boil. Reduce to a simmer and cook over low heat, stirring occasionally until the vegetables are very tender and the chestnuts have broken down, 20-25 minutes.

4.

Meanwhile, rinse the parsley, shake dry and chop.

5.

Transfer the soup to a blender and working in batches puree until smooth. Season with salt, pepper and nutmeg. Divide the soup among 4 bowls, stir in the sour cream and sprinkle with parsley.