Corn and Kohlrabi Soup
(2 votes)
(2 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
294
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 18.1 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 680 mg | (17 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams potatoes
- 400 grams Kohlrabi
- 30 grams butter
- 750 milliliters Vegetable broth
- 150 milliliters Whipped cream (at least 30% fat content)
- 150 grams Corn (canned)
- cayenne pepper
- lemon juice
- Nutmeg
- salt
- 3 sprigs parsley
- 50 grams smoked, cooked duck legs (finely chopped)
Preparation steps
1.
Peel and finely dice potatoes and kohlrabi. Melt butter in a saucepan over medium heat. Add potato and kohlrabi and sauté briefly. Add vegetable stock and cream, bring to a boil and simmer over low heat, 15-20 minutes. Remove 2-3 ladlefuls of vegetables from the soup and set aside. Puree the soup until smooth.
2.
Drain corn and add to soup along with reserved vegetables. Season generously with cayenne pepper, lemon juice, nutmeg and salt. Rinse parsley, shake dry, finely chop and stir into soup. Ladle soup into bowls and garnish with chopped duck breast.
