Creamy Kohlrabi Soup
(4 votes)
(4 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
177
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 177 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 28.1 μg | (47 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 644 mg | (16 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 shallot
- 400 grams starchy potatoes
- 250 grams Kohlrabi
- 2 Tbsps olive oil
- 800 milliliters Vegetable broth
- 1 bunch Chives (30 grams) (approximately 1 ounce)
- salt
- freshly ground peppers
- 1 splash lemon juice
- 1 pinch freshly ground Nutmeg
- 50 grams Whipped cream
Preparation steps
1.
Peel the shallot and chop finely. Peel the potatoes and kohlrabi and finely chop. Heat the olive oil in a saucepan and sweat the shallots until softened. Add the potatoes, kohlrabi and vegetable stock. Simmer, covered, for 20-25 minutes, until the vegetables are soft.
2.
Rinse the chives, shake dry and thinly slice.
3.
Purée the soup, adding a little broth if necessary. Season with salt and pepper and add the lemon juice and nutmeg. Stir in the sour cream, spoon into serving bowls and serve sprinkled with chives.
