Creamy Rutabaga Soup with Bacon and Pumpkin Seeds
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
388
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 388 cal. | (18 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 16 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 585 mg | (15 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 450 grams Rutabaga
- 250 grams Pumpkin (such as Hokkaido)
- 2 shallots
- 2 Tbsps sunflower oil
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- Nutmeg
- 2 tsps lemon juice
- 100 milliliters Whipped cream
- 80 grams Bacon (sliced)
- 1 tsp butter
- 2 Tbsps toasted Pumpkin seed
- fresh parsley (for garnishing)
Preparation steps
1.
Rinse and peel rutabaga and pumpkin and chop coarsely. Peel shallots and chop finely. Heat oil in a large pot, saute shallots until soft, add vegetables and cook together briefly. Add vegetable stock and simmer for 30-40 minutes or until vegetables are soft.
2.
Puree soup and season with salt, pepper, nutmeg and lemon juice. Add cream and reheat. Heat butter in a pan and saute bacon until crispy. Pour soup into preheated bowls, top with bacon and garnish with pumpkin seeds and parsley. Serve.
