Kohlrabi and Parsley Root Soup

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Kohlrabi and Parsley Root Soup
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
125
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie125 cal.(6 %)
Protein6 g(6 %)
Fat4 g(3 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.3 mg(11 %)
Vitamin K25.3 μg(42 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.2 mg(14 %)
Folate150 μg(50 %)
Pantothenic acid0.6 mg(10 %)
Biotin6 μg(13 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C112 mg(118 %)
Potassium918 mg(23 %)
Calcium171 mg(17 %)
Magnesium91 mg(30 %)
Iron1.4 mg(9 %)
Iodine6 μg(3 %)
Zinc1.1 mg(14 %)
Saturated fatty acids2.3 g
Uric acid66 mg
Cholesterol9 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
250 grams Parsnips
600 grams Kohlrabi
2 onions
1 Tbsp butter
1 l Vegetable broth
½ handful parsley
100 milliliters Buttermilk
salt
freshly ground peppers
Nutmeg (freshly grated)
How healthy are the main ingredients?
KohlrabiParsnipparsleyonionsaltNutmeg

Preparation steps

1.

Peel and cut parsley root, kohlrabi and onions into 2-3 cm (approximately 3/4 to 1 inch) large cubes. In a pot, sauté vegetables in melted butter over medium heat until translucent, 2-3 minutes. Add enough broth to cover vegetables. Cover and simmer until vegetables are soft, about 15 minutes.

2.

Rinse parsley, shake dry and cut leaves into thin strips.

3.

Puree soup until smooth. Add additional broth or simmer soup until reduced to desired consistency. Remove from heat, stir in about half of the buttermilk (do not heat further). Season with salt, pepper and nutmeg and ladle into bowls. Garnish and with remaining buttermilk and parsley.