Rutabaga Soup with Smoked Pork
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(0 votes)
Health Score:
75 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
482
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 482 cal. | (23 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 67.4 μg | (112 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 167 μg | (56 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 92 mg | (97 %) | ||
| Potassium | 1,273 mg | (32 %) | ||
| Calcium | 234 mg | (23 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 319 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 l Vegetable broth
- 600 grams smoked pork Cutlet
- 800 grams Rutabaga
- 1 Leek
- 1 bunch flat-leaf parsley
- 250 milliliters Whipped cream
- Salt and freshly ground pepper
- 4 Tbsps fried onion
Preparation steps
1.
Place vegetable broth in a pot. Add smoked pork and cook over medium heat for 30 minutes. Peel rutabaga and dice. Trim leek, rinse and cut into rings. Rinse parsley (set some stems aside for garnish), shake dry and the pluck leaves from the stems.
2.
Remove smoked pork from the broth and dice the meat into cubes. Add rutabaga, leek and parsley to the broth, cover and cook for 40 minutes.
3.
Remove the half of the vegetables from the pot, place in a large vessel and pour in the cream. Puree with and immersion blender. Whisk puree into the soup with the pork cubes and reheat briefly. Season the soup with salt and pepper and sprinkle with fried onions. Serve garnished with reserved parsley.
