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Taro Root Bisque

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Taro Root Bisque
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
226
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie226 kcal(11 %)
Protein3.58 g(4 %)
Fat10.11 g(9 %)
Carbohydrates31.24 g(21 %)
Sugar added0 g(0 %)
Roughage4.67 g(16 %)
Vitamin A39.42 mg(4,928 %)
Vitamin D0.06 μg(0 %)
Vitamin E2.49 mg(21 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.35 mg(11 %)
Vitamin B₆0.38 mg(27 %)
Folate27.32 μg(9 %)
Pantothenic acid0.39 mg(7 %)
Biotin0.31 μg(1 %)
Vitamin B₁₂0.16 μg(5 %)
Vitamin C11.05 mg(12 %)
Potassium513.22 mg(13 %)
Calcium75.27 mg(8 %)
Magnesium33.17 mg(11 %)
Iron0.78 mg(5 %)
Iodine4.53 μg(2 %)
Zinc0.68 mg(9 %)
Saturated fatty acids2.85 g
Cholesterol10.95 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 ¼ inches
fresh Ginger root (finely diced)
2 cloves
garlic (finely diced)
2 tablespoons
2 ½ cups
Taro root (peeled under running water and finely diced)
1.333 cups
Squash (e. g. butternut squash; finely diced)
cup
0.333 cup
Bergkäse cheese (e. g. Gruyère)

Preparation steps

1.
Fry the ginger and garlic in hot oil for 2-3 minutes. Add 600 ml water and the taro and boil for around 20 minutes.
2.
Boil the squash in the vegetable stock for around 15 minutes then blend to a purée and season to taste with salt and white pepper.
3.
Purée the taro soup and season with salt and white pepper. Divide between bowls and top each one with a blob of squash purée, using a fork to create a star shape. Grate the cheese on top and serve immediately.