Kohlrabi and Blue Cheese Soup with Croutons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 508 cal. | (24 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 26.1 μg | (44 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 871 mg | (22 %) | ||
| Calcium | 237 mg | (24 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 300 grams starchy potatoes
- 400 grams Kohlrabi
- 1 onion
- 4 Tbsps butter
- 800 milliliters Vegetable broth
- 4 slices Rye bread
- salt
- 120 grams Multigrain bread
- 80 grams Blue cheese
- 100 milliliters Whipped cream
- freshly ground peppers
- freshly grated Nutmeg
- 2 Tbsps freshly chopped parsley
Preparation steps
Rinse the potatoes and kohlrabi, peel and cut into small cubes. Peel the onion and chop finely. Heat 2 tablespoons of butter in a large stock pot and sauté the onions until translucent. Add the potatoes and kohlrabi and cover with the vegetable broth. Simmer over medium heat for about 15 minutes.
Cut the bread into cubes and fry in the remaining butter until golden brown. Drain on paper towels and salt lightly.
Crumble the blue cheese into small pieces.
Remove about 1/3 of the diced vegetables from the pot, and puree the rest using an immersion blender. Stir in the heavy cream and season with salt, pepper and nutmeg. Add the blue cheese and stir until melted. Return the reserved vegetables to the pot. Ladle the soup into bowls and serve sprinkled with croutons and fresh parsley.
