Creamy Bean Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 233 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 48.4 μg | (81 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 479 mg | (12 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 300 grams white Beans (dried)
- 1 bay leaf
- 1 onion
- 1 garlic clove
- 200 grams Celery root
- 3 Tbsps butter
- 800 milliliters Vegetable broth
- 2 scallions (only the white and light green)
- 2 slices Toast
- 100 milliliters Whipped cream
- 1 tsp lemon juice
- salt
- white peppers
Preparation steps
Soak the beans in water overnight. The next day, drain the beans. Put the beans in a pot and cover with fresh water. Add the bay leaf and cook for about 45 minutes, until tender.
Peel and dice the onion, garlic and celery root. Saute the onion, garlic and celery root in 1 tablespoon of hot butter until translucent. Pour in the broth and bring to a boil. Drain the beans and set 1/4 aside. Add the remaining beans into the pot and simmer for about 15 minutes.
Rinse the scallions and cut into thin rings. Cut the bread into cubes. Saute the scallions and bread cubes in the remaining butter until golden brown.
Add the cream to the soup and puree. Depending on the desired consistency, let simmer or add more broth. Pour in the remaining beans. Season the soup with salt, pepper and lemon juice.
Serve the soup garnished with scallion croutons.
