Creamy Celery Root and Apple Soup with Bacon
Healthy, because
Even smarter
Nutritional values
This decadent soup is packed with protein from the bacon and fiber from the apples.
Serve this soup with some whole wheat baguette for added flavor.
(Percentage of daily recommendation)
| Calorie | 503 cal. | (24 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 63.7 μg | (106 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 880 mg | (22 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 24 g |
Ingredients
- For the soup
- 1 large Celery root
- 3 ripe Apple
- 1 shallot
- 2 garlic cloves
- 2 slices Whole Grain Rye Rolls
- 10 slices Bacon
- 1 Tbsp vegetable oil
- 150 milliliters white wine
- 700 milliliters Vegetable broth
- salt
- freshly ground peppers
- Nutmeg
- 100 milliliters Whipped cream
- For garnish
- thyme
Preparation steps
For the soup, rinse the celery root, trim, peel and cut into small cubes. Rinse the apples, peel, cut in half, remove seeds and cut into small cubes. Peel the shallot and garlic and chop finely.
Remove crusts from the bread and cut together with the bacon into 2 cm (approximately 3/4-inch) long strips. Fry bacon and bread in a pan with 1 tablespoon oil until crisp. Remove and drain on a paper towel. Sauté the shallot and garlic cubes in the bacon fat until translucent, 1-2 minutes, add the celery root and apple cubes and sauté 3-5 minutes. Add the white wine and vegetable broth. Season with salt, pepper and nutmeg. Cook until soft, 10-15 minutes. Puree the soup.
Mix in cream, bring to a boil and season again. Ladle into bowls and serve garnished with bread and bacon strips and a few thyme leaves.
