Parsnip Chestnut Soup
Healthy, because
Even smarter
Nutritional values
This classic chestnut soup is a good source of protein from the nuts and fiber from the parsnips.
Serve this soup with some homemade whole wheat bread for added fiber.
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,060 mg | (27 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 400 grams Parsnips
- 150 grams starchy potatoes
- 150 grams Celery root
- 1 shallot
- 1 garlic clove
- 1 Tbsp clarified butter
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- 100 grams Chestnuts (precooked)
- 1 Tbsp butter
- 100 grams Crème fraiche
- 1 pinch Ground cinnamon
Preparation steps
Peel the parsnips, potatoes, celery, shallot and garlic and chop everything. Sauté together 2-3 minutes in hot clarified butter until translucent and pour in the broth. Season with salt and pepper and simmer gently, stirring occasionally, about 30 minutes.
Chop the chestnuts coarsely and sauté 1-2 minutes in hot butter.
Add the crème fraîche to the soup and puree everything finely. If needed let simmer to reduce or add broth. Season with salt, pepper and cinnamon and distribute about 150 ml (approximately 2/3 cup) in each bowl. Mix about half of chestnuts in remaining soup and drizzle over the soup. Serve garnished with remaining chestnuts.
