Cream of Celery Soup
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
399
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 399 cal. | (19 %) | ||
| Protein | 5.83 g | (6 %) | ||
| Fat | 32.63 g | (28 %) | ||
| Carbohydrates | 24.52 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.54 g | (12 %) |
more nutritional values
| Vitamin A | 113.79 mg | (14,224 %) | ||
| Vitamin D | 0.01 μg | (0 %) | ||
| Vitamin E | 0.53 mg | (4 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.63 mg | (14 %) | ||
| Vitamin B₆ | 0.28 mg | (20 %) | ||
| Folate | 36.69 μg | (12 %) | ||
| Pantothenic acid | 0.46 mg | (8 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0.03 μg | (1 %) | ||
| Vitamin C | 32.48 mg | (34 %) | ||
| Potassium | 602.18 mg | (15 %) | ||
| Calcium | 152.54 mg | (15 %) | ||
| Magnesium | 36.07 mg | (12 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.65 mg | (8 %) | ||
| Saturated fatty acids | 10.54 g | |||
| Cholesterol | 31.46 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 400 grams Celery root
- 150 grams floury potatoes
- 1 Tbsp butter
- 800 milliliters Vegetable broth
- salt
- peppers
- 40 grams parsley
- 80 milliliters sunflower oil
- 1 Tbsp lemon juice
- 1 Tbsp freshly grated Parmesan
- 100 grams Crème fraiche
Preparation steps
1.
Peel and dice the onion, garlic, celery and potatoes. Saute everything in hot butter until translucent. Deglaze with the broth. Season with salt and pepper. Simmer for about 20 minutes.
2.
Rinse the parsley and shake dry. Pour some oil and the lemon juice in a blender. Add the parsley and puree. Only use enough oil to make the pesto thick. Stir in the parmesan and season with salt and pepper.
3.
Puree the soup. Depending on the desired consistency, let simmer or add more broth. Stir in the sour cream. Season to taste and transfer to plates.
4.
Serve drizzled with the pesto.
