Kohlrabi and Parsley Root Soup
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(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 125 cal. | (6 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 25.3 μg | (42 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 112 mg | (118 %) | ||
| Potassium | 918 mg | (23 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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.
