Rutabaga Soup with Herbed Croutons
(3 votes)
(3 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
305
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 12.6 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 528 mg | (13 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 700 grams Rutabaga
- 2 onions
- 1 garlic clove
- 2 Tbsps vegetable oil
- 1 l Vegetable broth
- salt
- freshly ground peppers
- Nutmeg
- 100 milliliters Whipped cream (at least 30% fat content)
- For the croutons
- 2 slices white bread
- 30 grams butter
- 1 garlic clove
- ½ tsp thyme (leaves)
- ½ tsp freshly chopped parsley
Preparation steps
1.
For the soup: Peel rutabaga, onions and garlic and cut into small cubes. In a saucepan, heat the oil and cook the onions with the garlic until translucent. Add rutabaga cubes, sauté briefly and pour in the broth.
2.
Simmer over medium heat for 20-25 minutes, puree with an immersion blender and season with salt, pepper and nutmeg. Stir in the cream.
3.
For the croutons: Cut crusts off the bread, cut bread into small (1 cm/approximately 1/2 inch) cubes and toast in a pan with melted butter, turning occasionally until golden brown. Peel the garlic and squeeze through a press into a bowl. Mix with the herbs and toss with the toasted croutons.
4.
Ladle the soup into preheated soup bowls and serve garnished with herbed croutons.
