Seasonal Kitchen

Creamy Root Vegetable Soup with Crispy Rutabaga

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Creamy Root Vegetable Soup with Crispy Rutabaga
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
342
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie342 cal.(16 %)
Protein4 g(4 %)
Fat30 g(26 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage4.6 g(15 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.5 μg(3 %)
Vitamin E7.1 mg(59 %)
Vitamin K25.8 μg(43 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.6 mg(22 %)
Vitamin B₆0.3 mg(21 %)
Folate74 μg(25 %)
Pantothenic acid0.6 mg(10 %)
Biotin1.7 μg(4 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C35 mg(37 %)
Potassium616 mg(15 %)
Calcium112 mg(11 %)
Magnesium32 mg(11 %)
Iron1.2 mg(8 %)
Iodine8 μg(4 %)
Zinc0.6 mg(8 %)
Saturated fatty acids13.3 g
Uric acid41 mg
Cholesterol52 mg
Complete sugar4 g

Ingredients

for
4
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)
How healthy are the main ingredients?
potatoWhipped creamshallotsaltNutmegmarjoram

Preparation steps

1.

Peel the rutabagas, potatoes, celeriac and shallot. Cut the rutabagas into matchsticks and cut the remaining vegetables into cubes.

2.

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.

3.

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.

4.

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.