Creamy Celery Root and Apple Soup with Bacon

5
Average: 5 (2 votes)
(2 votes)
Creamy Celery Root and Apple Soup with Bacon
share Share
print
bookmark_border Copy URL
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
503
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie503 cal.(24 %)
Protein7 g(7 %)
Fat34 g(29 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage10.1 g(34 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E3.6 mg(30 %)
Vitamin K63.7 μg(106 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.4 mg(29 %)
Folate110 μg(37 %)
Pantothenic acid1 mg(17 %)
Biotin11.1 μg(25 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C30 mg(32 %)
Potassium880 mg(22 %)
Calcium118 mg(12 %)
Magnesium58 mg(19 %)
Iron2.4 mg(16 %)
Iodine10 μg(5 %)
Zinc1.5 mg(19 %)
Saturated fatty acids15 g
Uric acid79 mg
Cholesterol36 mg
Complete sugar24 g

Ingredients

for
4
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
How healthy are the main ingredients?
Whipped creamAppleshallotgarlic clovesaltNutmeg

Preparation steps

1.

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.

2.

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.

3.

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.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks