Rutabaga Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 406 cal. | (19 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 37.4 μg | (62 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 765 mg | (19 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 400 grams Rutabaga
- 150 grams Celery root
- 150 grams starchy potatoes
- 1 carrot
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 1 l Vegetable broth
- 4 sprigs thyme
- 4 sprigs marjoram
- 1 bay leaf
- salt
- peppers (ground)
- ½ Baguette
- 2 Tbsps Canola oil
- 2 sprigs parsley
- 150 milliliters Whipped cream
- 1 Tbsp lemon juice
- Chili powder
- Nutmeg
Preparation steps
Peel the beets, celery, potatoes, carrot, onion and garlic and chop everything into small pieces. Sauté together in a hot pan, in melted butter, for 2-3 minutes. Pour in the broth and boil.
Rinse the thyme and marjoram and shake dry. Bind with the bay leaf into a bouquet and add to the soup. Season with salt and pepper and simmer for about 25 minutes.
Cut the bread into thin slices and brush both sides with a little oil. Toast in a hot pan until crispy. Remove from the pan and allow to cool. Break up some slices to use as a garnish. Rinse the parsley, shake dry, pluck off the leaves and chop finely.
Remove the bouquet from the pan and purée the soup. Pass it through a fine sieve.
Return the soup to the pan and add the cream (up to 4 tablespoons). Add a little more broth or let it boil for a while, depending on the consistency.
Season with salt, pepper, lemon juice, chili powder and nutmeg.
Divide the soup into bowls and drizzle with the remaining cream. Shower with croutons and parsley and serve with the bread slices.
