Chestnut, Vegetable and Bacon Soup
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
607
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12 g | (40 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 23.4 μg | (39 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,297 mg | (32 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Preheat oven to 220°C convection (approximately 425°F).
2.
With a sharp knife, cut an "x" in the bottom of each chestnut. Bake chestnuts until shells are cracked and chestnuts are tender, about 30 minutes. Let cool and peel. Peel potatoes and carrots and cut into 1 cm (approximately 1/2 inch) cubes. Rinse, trim and thinly slice celery crosswise. Peel and finely chop onion and garlic. In a pot, fry bacon in hot oil, 3-4 minutes. Add garlic, onions, vegetables and chestnuts and cook about 2 minutes. Add vegetable broth, season with salt, pepper and nutmeg and simmer over low heat, 20-25 minutes. Remove 4 tablespoons of the vegetables and set aside. Puree remaining soup and season again. Ladle soup into warmed bowls and garnish with vegetables.
