Creamy Root Veg Bisque

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Creamy Root Veg Bisque
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
312
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie312 kcal(15 %)
Protein6.18 g(6 %)
Fat24.56 g(21 %)
Carbohydrates20.86 g(14 %)
Sugar added0 g(0 %)
Roughage5.94 g(20 %)
Vitamin A192.75 mg(24,094 %)
Vitamin D0.64 μg(3 %)
Vitamin E0.7 mg(6 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.24 mg(17 %)
Folate69.34 μg(23 %)
Pantothenic acid0.61 mg(10 %)
Biotin1.87 μg(4 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C19.19 mg(20 %)
Potassium590.73 mg(15 %)
Calcium86.97 mg(9 %)
Magnesium64.01 mg(21 %)
Iron1.52 mg(10 %)
Iodine6.75 μg(3 %)
Zinc0.7 mg(9 %)
Saturated fatty acids12.08 g
Cholesterol52.86 mg
Author of this recipe:

Ingredients

for
4
For the soup
2 ½ cups
Jerusalem Artichoke (roughly diced)
cup
Celeriac (roughly diced)
cup
floury potatoes (roughly diced)
1
onion (roughly diced)
1 clove
garlic (roughly diced)
1 tablespoon
3 ½ cups
cup
2 tablespoons
herb-infused oil
How healthy are the main ingredients?
ArtichokeCeleriaconiongarlic

Preparation steps

1.
Fry the Jerusalem artichoke, celeriac, potatoes, onion and garlic gently in hot butter, without browning. Deglaze with the stock, cover and simmer very gently for around 25 minutes.
2.
Blend to a fine purée, add the cream, bring back to the boil and season to taste with salt, ground black pepper, a pinch of cumin, and vinegar.
3.
Check the seasoning again, spoon into bowls and drizzle with the herb-infused oil. Serve with croutons if desired.