Creamy Root Vegetable Soup with Crispy Rutabaga
Healthy, because
Even smarter
Nutritional values
The rutabaga protects us ideally during the cold season from pathogens that cause illness. Essential oils are responsible for this; celery and shallot contain similar substances. So the delicious soup helps us to stay fit.
You wonder what julienne are? This means nothing other than cutting vegetables into very fine strips. With a little practice this can be done easily and quickly. However, you can also use a julienne cutter for this.
(Percentage of daily recommendation)
| Calorie | 342 cal. | (16 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 25.8 μg | (43 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 616 mg | (15 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 250 grams Rutabaga
- 200 grams floury potatoes
- 200 grams Celery root
- 1 shallot
- vegetable oil (for cooking)
- 2 Tbsps butter
- 800 milliliters Vegetable broth
- 150 milliliters Whipped cream
- 1 Tbsp Crème fraiche
- salt
- white peppers
- Nutmeg
- marjoram (for garnish)
Preparation steps
Peel the rutabagas, potatoes, celeriac and shallot. Cut the rutabagas into matchsticks and cut the remaining vegetables into cubes.
For the garnish: Heat some oil in a skillet and brown the julienne rutabaga until crisp. For the soup: Heat the butter in another skillet and sauté the cubed vegetables briefly. Pour in the broth and simmer until the vegetables are tender, about 20 minutes.
Puree the soup and strain it through a fine-mesh sieve. If necessary, simmer to thicken or add some additional broth to thin out the soup.
Blend the heavy cream and creme fraiche together. Season with salt, pepper and nutmeg. For serving: Divide the soup between serving bowls. Top with the cream mixture and garnish with the julienne rutabaga and fresh marjoram.
