Coconut and Nut Bisque

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Coconut and Nut Bisque
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Health Score:
Health Score
6,9 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
695
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie695 kcal(33 %)
Protein18.43 g(19 %)
Fat62.27 g(54 %)
Carbohydrates25.44 g(17 %)
Sugar added0 g(0 %)
Roughage8.19 g(27 %)
Vitamin A0.15 mg(19 %)
Vitamin D0.15 μg(1 %)
Vitamin E14.73 mg(123 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.8 mg(73 %)
Niacin6.26 mg(52 %)
Vitamin B₆0.3 mg(21 %)
Folate53.14 μg(18 %)
Pantothenic acid0.64 mg(11 %)
Biotin39.95 μg(89 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C8.87 mg(9 %)
Potassium825.09 mg(21 %)
Calcium204.7 mg(20 %)
Magnesium204.19 mg(68 %)
Iron3.74 mg(25 %)
Iodine0.75 μg(0 %)
Zinc2.94 mg(37 %)
Saturated fatty acids16.93 g
Cholesterol8.8 mg
Author of this recipe:
How healthy are the main ingredients?
almondgarlicCeleriacCoconut milksalt

Ingredients

for
4
Ingredients
4 tablespoons
1 ¾ cups
blanched almonds
1
onion (finely diced)
2 cloves
garlic (minced)
1.333 cups
Celeriac (finely diced)
3 ½ cups
cup
cup

Preparation steps

1.
Heat 2 tbsp oil and slowly toast the almonds until golden brown, stirring constantly. Then stir in the onion, garlic and 150 g celeriac and sweat briefly.
2.
Stir in the chicken stock and coconut milk and simmer gently for about 15 minutes, stirring occasionally.
3.
Dice the chorizo very finely and slowly sweat in the rest of the oil with the remaining celeriac. Set aside.
4.
Puree the soup finely and season to taste with salt and cayenne pepper. Ladle into bowls and drizzle each serving with a little of the oil left from frying the chorizo. Serve the diced chorizo separately.