Soup with Daisies
Healthy, because
Even smarter
Nutritional values
The parsley root in the daisy soup soothes an upset stomach with the essential oils it contains. The complex carbohydrates from the potato make the soup a vegan satisfying meal.
If you prepare the soup with daisies, you should avoid picking daisies from roadsides when searching for flowers. Instead of using daisies, you can also decorate the soup with other edible flowers, such as nasturtium.
(Percentage of daily recommendation)
| Calorie | 132 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 40 μg | (67 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 493 mg | (12 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 300 grams starchy potatoes
- 100 grams Parsnips
- 1 shallot
- 1 Tbsp sunflower oil
- 750 milliliters Vegetable broth (vegan)
- 3 handfuls Daisy
- 80 grams Soy creamer
- salt
- peppers
- Nutmeg (freshly grated)
- 1 leaf fresh Wild garlic
Preparation steps
Peel potatoes and parsnip, dice finely. Peel and dice shallot. Heat oil in a saucepan and saute shallot, parsnip and potatoes for a few minutes. Add broth and simmer for about 20 minutes on low heat.
Clean and rinse daisies, gently pat dry and set aside about 1 handful for garnishing. Add remaining daisies to the soup. Puree soup finely and add soy cream, season with salt, pepper and nutmeg.
Rinse wild garlic and cut into fine strips. Fold into soup and pour into four bowls. Garnish with daisies and serve.
