Rhubarb and Strawberry Soup

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Rhubarb and Strawberry Soup
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Health Score:
2,8 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in
Calories:
1026
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,026 kcal(49 %)
Protein2.01 g(2 %)
Fat0.61 g(1 %)
Carbohydrates262.89 g(175 %)
Sugar added235.78 g(943 %)
Roughage4.26 g(14 %)
Vitamin A15.47 mg(1,934 %)
Vitamin D0 μg(0 %)
Vitamin E0.67 mg(6 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.12 mg(11 %)
Niacin0.95 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate37.25 μg(12 %)
Pantothenic acid0.29 mg(5 %)
Biotin1.36 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C74.72 mg(79 %)
Potassium568.91 mg(14 %)
Calcium130.67 mg(13 %)
Magnesium30.78 mg(10 %)
Iron0.83 mg(6 %)
Iodine8.66 μg(4 %)
Zinc0.3 mg(4 %)
Saturated fatty acids0.09 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
500 grams
fresh Rhubarb
350 grams
1
75
250 milliliters
150 milliliters
1
1 tablespoon

Preparation steps

1.

Rinse the rhubarb, pull the strings and cut into 1 cm (approximately 1/2 inch) wide pieces. Rinse the strawberries, remove the green and cut into quarters.

2.

Slit the vanilla pod lengthwise and combine with the juices, the sugar and the fruit in a saucepan. Bring to a boil and let simmer while stirring 5-8 minutes until the rhubarb is soft. Then remove the vanilla pod and puree soup with a hand blender. Mix the cornstarch with a little cold water, stir into the soup, bring to boil and let thicken.

3.

Taste and if necessary sweeten. Serve the soup in bowls.