Rutabaga Soup with Smoked Pork

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Rutabaga Soup with Smoked Pork
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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)
Calorie482 cal.(23 %)
Protein39 g(40 %)
Fat28 g(24 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage9.2 g(31 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.7 μg(4 %)
Vitamin E2 mg(17 %)
Vitamin K67.4 μg(112 %)
Vitamin B₁1.4 mg(140 %)
Vitamin B₂0.6 mg(55 %)
Niacin16.7 mg(139 %)
Vitamin B₆1.5 mg(107 %)
Folate167 μg(56 %)
Pantothenic acid1.4 mg(23 %)
Biotin12 μg(27 %)
Vitamin B₁₂3.3 μg(110 %)
Vitamin C92 mg(97 %)
Potassium1,273 mg(32 %)
Calcium234 mg(23 %)
Magnesium82 mg(27 %)
Iron4.5 mg(30 %)
Iodine18 μg(9 %)
Zinc2.7 mg(34 %)
Saturated fatty acids14.9 g
Uric acid319 mg
Cholesterol135 mg
Complete sugar9 g

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
How healthy are the main ingredients?
Whipped creamparsleyLeek

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.