Cream of Celery Root Soup with Garlic Croutons
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
454
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 60.7 μg | (101 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 647 mg | (16 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the soup
- 250 grams Celery root
- 2 large potatoes (starchy, about 300 grams)
- 1 onion
- 2 Tbsps vegetable oil
- 800 milliliters Vegetable broth (prepared product)
- 1 cup (200 grams) Whipped cream
- salt
- freshly ground pepper
- lemon juice (for sprinkling)
Preparation steps
1.
Peel, rinse and cut celery root and potatoes into pieces. Peel and dice onion. In a large pot, sauté onion, celery root and potatoes briefly in oil. Add broth, cover and cook 30 minutes.
2.
For the croutons, cut baguette into large pieces. Peel and slice garlic. Rinse parsley, shake dry, strip leaves from stems and coarsely chop. Heat the olive oil in a pan. Add baguette pieces and garlic and sauté until golden-brown. Mix in parsley and season with salt and pepper.
3.
Puree soup, add cream and cook until heated through. Season with salt, pepper and lemon juice. Serve soup topped with garlic croutons.
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