Savory Vegetable Sauce
Savory Vegetable Sauce - Want to perk up your food? This sauce is for you!
Healthy, because
Even smarter
Nutritional values
This sauce owes its spiciness mainly to the soup greenery, consisting of carrots, parsley, parsley sausages, leek and celeriac. Especially the essential oils from the various vegetables, especially leek, celery and parsley have a lot to offer: They stimulate the metabolism, make the vegetables digestible and strengthen the intestinal flora. The latter is particularly beneficial for strong immune systems.
To make the vegetable sauce beautifully spicy and aromatic, patient toasting is particularly important. Only the roasting substances bring out the full flavour.
The sauce can also be prepared in larger quantities and frozen. A little tip: Fill the sauce into ice cube moulds. This makes it easier to portion the sauce.
(Percentage of daily recommendation)
| Calorie | 61 cal. | (3 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 261 mg | (7 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 onion
- 2 sprigs thyme
- 1 bunch Soup vegetables (such as carrot, leek, and parsnip or other aromatic vegetables; about 500 grams)
- 1 Tbsp Canola oil
- ½ Tbsp Tomato paste
- 1 Tbsp Pastry flour
- 1 l Vegetable broth
- salt
- peppers
- 100 grams Sour cream
Kitchen utensils
Preparation steps
Peel and chop the onion. Rinse the thyme sprigs and shake dry.
Peel and rinse soup vegetables and finely dice.
Halve leek lengthwise, rinse well under running water, drain and cut into thin rings.
Heat the oil in a heavy-bottomed pot or in a small roasting pan. Add onion and soup vegetables and cook over high heat, stirring frequently, 2-3 minutes.
Add leek and tomato paste with the flour and cook, stirring constantly, for another 2-3 minutes.
Add about 50 ml (approximately 1/4 cup) of broth and scrape the bottom of the pot with a wooden spoon. Repeat this process 2 more times.
Add the remaining broth and thyme, cover and cook on medium heat, 15-20 minutes.
Remove the pot from the heat and if remove the thyme sprigs. Puree with an immersion blender. Strain, if desired.
Season vegetable sauce to taste with salt and pepper. Add sour cream and puree again with an immersion blender.
