Creamy Vegetable Soup
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
332
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 332 cal. | (16 %) | ||
| Protein | 10.2 g | (10 %) | ||
| Fat | 23.86 g | (21 %) | ||
| Carbohydrates | 21.3 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 631.26 mg | (78,908 %) | ||
| Vitamin D | 1.09 μg | (5 %) | ||
| Vitamin E | 0.66 mg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 24.21 μg | (8 %) | ||
| Pantothenic acid | 0.54 mg | (9 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.62 μg | (21 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 170.64 mg | (4 %) | ||
| Calcium | 310.26 mg | (31 %) | ||
| Magnesium | 21.27 mg | (7 %) | ||
| Iron | 1.32 mg | (9 %) | ||
| Iodine | 26.29 μg | (13 %) | ||
| Zinc | 0.94 mg | (12 %) | ||
| Saturated fatty acids | 12.71 g | |||
| Cholesterol | 110.93 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- for the soup
- 400 grams Root vegetable (such as carrots, parsley root, celery root)
- 1 shallot
- 1 Tbsp butter
- ½ l water
- ¼ l milk
- salt
- peppers
- 1 tsp dried thyme
- cayenne pepper
- ⅛ l Whipped cream
- 3 Tbsps chopped parsley
Preparation steps
1.
Peel and cube the vegetables and shallot. Fry in butter. Pour in the water and milk. Season with salt, pepper, thyme and cayenne pepper. Cover and cook over medium heat for 20 minutes. Puree the soup in a blender and fold in the whipping cream and chopped parsley.
2.
Place the thawed puff pastry onto a lightly floured work surface. Whisk the egg yolk and 2 tablespoons of water. Sprinkle over the dough. Sprinkle with the cheese, caraway, salt and pepper. Fold in half and roll out. Cut into 1.5 cm wide strips. Roll spirally and place them on a lined baking sheet. Bake for 25 minutes at 220°C (approximately 425°F).
Serve the parmesan rods and soup warm.
