Creamy Jerusalem Artichoke Soup with Scallops
Nutritional values
(Percentage of daily recommendation)
| Calorie | 173 cal. | (8 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.6 g | (42 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 723 mg | (18 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 400 grams Jerusalem artichoke
- 2 Tbsps vegetable oil
- 2 scallions
- 1 garlic clove
- 1 tsp ginger (freshly grated)
- 100 milliliters Coconut milk (unsweetened)
- Curry powder
- Sea salt
- cayenne pepper
- 4 Scallop (ready to cook without Corai)
Preparation steps
Peel and dice Jerusalem artichokes.
Rinse and slice scallions into thin rings.
Peel garlic and chop finely.
Heat 1 tablespoon of oil in a saucepan, add scallions and garlic and sauté until tender, but not brown. Add ginger, Jerusalem artichokes and broth and bring to a boil. Add coconut milk and simmer until the Jerusalem artichokes are tender, about 20 minutes, adding more broth if necessary. Transfer to a blender and puree. Season with curry powder, sea salt and cayenne pepper.
Heat the grill or a grill pan to medium. Rinse scallops, pat dry, and thread on skewers. Drizzle the scallops with oil and grill, turning the skewers as they cook until just cooked through, about 2 minutes. Season with salt. Pour the soup into four glasses, place a skewer across each glass and serve.
