Low Calorie Lunch

Creamy Cress Soup

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Average: 5 (2 votes)
(2 votes)
Creamy Cress Soup

Creamy Cress Soup - Fresh herbs add a special aroma.

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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
210
calories
Calories

Healthy, because

Even smarter

Nutritional values

The secondary plant substances from the cress dilute the blood or inhibit blood clotting. This helps to prevent the formation of clots that could trigger an infarction or stroke.

Basically cress is in season all year round. However, it is only available from March to September from outdoor cultivation. In the cold season there is only cress from the greenhouse.

1 serving contains
(Percentage of daily recommendation)
Calorie210 cal.(10 %)
Protein4 g(4 %)
Fat16 g(14 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage2.8 g(9 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.8 mg(15 %)
Vitamin K10.6 μg(18 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.2 mg(10 %)
Vitamin B₆0.2 mg(14 %)
Folate43 μg(14 %)
Pantothenic acid0.3 mg(5 %)
Biotin1.6 μg(4 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C10 mg(11 %)
Potassium284 mg(7 %)
Calcium62 mg(6 %)
Magnesium16 mg(5 %)
Iron0.6 mg(4 %)
Iodine4 μg(2 %)
Zinc0.4 mg(5 %)
Saturated fatty acids7.8 g
Uric acid23 mg
Cholesterol35 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
1 onion
1 pc Celery root (7-8 oz)
1 garlic clove
1 Tbsp butter
2 Tbsps Pastry flour
1 splash dry white wine
20 ozs Vegetable broth (more, if needed)
6 ozs Heavy cream
2 bunches Cress
2 Tbsps Sour cream
salt
white peppers
Nutmeg
How healthy are the main ingredients?
CressSour creamoniongarlic clovesaltNutmeg

Preparation steps

1.

Peel and finely chop onion, celery root and garlic.

2.

Heat butter in a saucepan. Add onion, celery and garlic and sauté briefly. Sprinkle with flour and stir until vegetables are coated. Add wine and broth. Simmer over low heat, stirring occasionally, about 20 minutes.

3.

Meanwhile, use kitchen shears to cut cress from roots. Rinse and drain well. Set 2 tablespoons aside for garnish.

4.

Add cress to soup and puree until smooth. Simmer a few minutes more or add additional broth until soup is desired consistency.

5.

Stir in sour cream and season with salt, pepper and nutmeg. Ladle soup into bowls and serve garnished with reserved cress.

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