Chestnut Soup with Chile Oil
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
544
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.7 g | (66 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 78.8 μg | (131 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,971 mg | (49 %) | ||
| Calcium | 258 mg | (26 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 151 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- ¼ Celery root
- 1 carrot
- 1 Celery
- 600 grams Chestnuts
- 1 Tbsp butter
- 800 milliliters Vegetable broth
- ¼ bunch parsley
- 100 grams Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- 1 Tbsp balsamic vinegar
- 4 Tbsps Chile oil
Preparation steps
1.
Preheat oven to 220°C (approximately 450°F). Peel onion and finely dice. Peel and press garlic. Rinse turnip and carrot, peel and finely chop. Wash celery, shake dry and slice into 0.5 cm (approximately 1/4-inch) wide pieces. Cut chestnuts crosswise and roast for about 30 minutes until the shells crack and chestnuts are tender. Remove and saute in butter with onions and garlic.
2.
Add celery, carrots and broth and simmer for about 20 minutes. Rinse and finely chop parsley. Using an immersion blender, puree soup, stir in cream and season with salt, pepper, nutmeg and balsamic vinegar. Serve in a preheated soup bowl and drizzle with chile oil. Sprinkle with chopped parsley and garnish with small celery leaves.
