Nutty Root Veg Soup

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Nutty Root Veg Soup
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
626
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie626 kcal(30 %)
Protein13.96 g(14 %)
Fat45.17 g(39 %)
Carbohydrates47.36 g(32 %)
Sugar added0 g(0 %)
Roughage8.32 g(28 %)
Vitamin A177.55 mg(22,194 %)
Vitamin D0.79 μg(4 %)
Vitamin E8.65 mg(72 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.25 mg(23 %)
Niacin2.9 mg(24 %)
Vitamin B₆0.19 mg(14 %)
Folate85.48 μg(28 %)
Pantothenic acid0.83 mg(14 %)
Biotin2.52 μg(6 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C24.93 mg(26 %)
Potassium588.17 mg(15 %)
Calcium204.51 mg(20 %)
Magnesium126.46 mg(42 %)
Iron5.74 mg(38 %)
Iodine14.78 μg(7 %)
Zinc0.76 mg(10 %)
Saturated fatty acids15.62 g
Cholesterol51.89 mg
Author of this recipe:

Ingredients

for
4
Ingredients
¼ cup
1
onion (peeled and chopped)
1 teaspoon
1 teaspoon
1
medium Rutabaga (peeled and chopped)
2
medium Parsnips (peeled and chopped)
5 cups
vegetable stock (or water)
1 cup
1 cup
To garnish
3 ½ ounces
all-butter Puff pastry (thawed if frozen)
2 tablespoons
toasted Sesame seeds
2 tablespoons
melted butter
chopped Chives
Preparation

Kitchen utensils

1 Pot, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Lid, 1 Citrus juicer

Preparation steps

1.
Melt the butter in a large pan and gently cook the onion until soft. Stir in the coriander and cumin and cook for 2 more minutes.
2.
Add the swede and parsnips, stir to coat in the butter then add the vegetable stock. Bring to a boil then simmer for about 20 minutes or until the vegetables are tender.
3.
With a hand blender or potato masher roughly blend the soup, leaving it quite chunky. Stir in the almonds and milk, simmer for 5 minutes and season with salt and pepper.
4.
For the garnish, roll the pastry out to a rectangle about 5 cm x 12 cm. Sprinkle with the sesame seeds, season with salt and pepper and roll up. Cut into 1 cm slices, brush with melted butter and bake in a hot oven for about 7 minutes or until brown. Serve the soup sprinkled with chives and the sesame snails alongside.