Jerusalem Artichoke Soup With Mushrooms
(1 vote)
(1 vote)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
256
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 256 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.8 g | (63 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 5.7 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 953 mg | (24 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams Jerusalem artichoke
- 800 milliliters Vegetable broth
- 1 garlic clove
- 250 grams Wild mushroom (such as ceps and chanterelles)
- 2 Tbsps Canola oil
- salt
- freshly ground peppers
- 200 milliliters Whipped cream
- freshly grated Nutmeg
- 1 splash lemon juice
- 2 Tbsps scallions
Preparation steps
1.
Rinse the Jerusalem artichokes thoroughly, scrub or peel and then dice. Cook in the boiling broth for about 10 minutes.
2.
Meanwhile, peel the garlic and chop finely. Wipe the mushrooms with a damp cloth and cut into smaller pieces. Heat the oil in a frying pan and sauté the mushrooms and garlic for 4-5 minutes. Season with salt and pepper then remove from the heat.
3.
Add the cream to the soup and purée. Season with salt, pepper, nutmeg and lemon juice and then pour into soup bowls and top with mushrooms and chives.
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