Spicy Root Veg Bisque
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
311
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 311 cal. | (15 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 13.8 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 511 mg | (13 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 small onion (chopped)
- 1 clove garlic cloves (crushed)
- 2 medium Parsnips (chopped)
- 1 medium potato (chopped)
- ¼ cup butter
- 1 tsp medium Curry powder
- 4 cups chicken stock (or water)
- salt
- freshly ground Black pepper
- 1 Tbsp chopped parsley
- 1 tsp Cumin (lightly crushed)
Preparation
Kitchen utensils
1 Sieve, 1 Small knife, 1 Cutting board, 1 Non-stick pan mit Deckel, 1 Slotted spatula, 1 Can opener, 1 Teaspoon, 1 Tablespoon, 1 Fork, 1 Bowl
Preparation steps
1.
Melt the butter in a large pan and gently cook the onion, garlic, parsnip and potato for 10 minutes.
2.
Stir in the curry powder, cook for 2 minutes, then add the stock or water.
3.
Bring to a boil then simmer until the vegetables are very tender. Puree the soup, adding water as necessary to make a smooth consistency.
4.
Reheat gently, season with salt and black pepper, stir in the parsley and pour into serving bowls. Sprinkle with cumin seeds.
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