Kohlrabi and Blue Cheese Soup with Croutons

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Kohlrabi and Blue Cheese Soup with Croutons
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
508
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie508 cal.(24 %)
Protein14 g(14 %)
Fat27 g(23 %)
Carbohydrates53 g(35 %)
Sugar added0 g(0 %)
Roughage8.2 g(27 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.6 μg(3 %)
Vitamin E1.6 mg(13 %)
Vitamin K26.1 μg(44 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.6 mg(55 %)
Vitamin B₆0.4 mg(29 %)
Folate113 μg(38 %)
Pantothenic acid1.3 mg(22 %)
Biotin7.7 μg(17 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C83 mg(87 %)
Potassium871 mg(22 %)
Calcium237 mg(24 %)
Magnesium114 mg(38 %)
Iron2.8 mg(19 %)
Iodine16 μg(8 %)
Zinc2.6 mg(33 %)
Saturated fatty acids16 g
Uric acid79 mg
Cholesterol66 mg
Complete sugar8 g

Ingredients

for
4
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
How healthy are the main ingredients?
KohlrabipotatoRye breadWhipped creamparsleyonion

Preparation steps

1.

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. 

2.

Cut the bread into cubes and fry in the remaining butter until golden brown. Drain on paper towels and salt lightly. 

3.

Crumble the blue cheese into small pieces. 

4.

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.