Creamy Endive and Sweet Potato Soup
Creamy Endive and Sweet Potato Soup - Warm and Filling!
Healthy, because
Even smarter
Nutritional values
The chicory trumps with the fibre inulin; this balances the blood sugar level and drives away ravenous appetite. In addition, the vegetables add vitamin A to the cream soup, which has a positive effect on vision and ensures beautiful skin.
Depending on availability, the sweet potato portion of the cream soup can also be replaced by potatoes or pumpkin.
(Percentage of daily recommendation)
| Calorie | 159 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 27.9 μg | (47 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 455 mg | (11 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 12 ozs Endive
- 8 ozs Sweet potato
- 1 handful flat-leaf parsley
- 2 shallots
- 1 oz butter
- 1 tsp brown sugar
- 26 ozs Vegetable broth
- 4 ozs Whipped cream
- salt
- freshly ground peppers
Preparation steps
Rinse the endive, cut in half, separate out the bitter stalks and cut the rest small. Peel the sweet potatoes and dice. Rinse the parsley, shake dry and chop the leaves. Peel the shallots and dice.
Melt the butter in a saucepan, sauté shallots, endive and potatoes. Sprinkle with sugar and caramelize. Deglaze with the broth and bring to a boil.
Cook for about 30 minutes and then puree in blender. Boil together with 1/2 cup of cream and season with salt and pepper. Distribute into small bowls, swirl in the remaining cream decoratively and garnish with the chopped parsley.
