Vegetable Cream Soup
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(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
108
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 108 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 9.2 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 384 mg | (10 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 600 grams Turnip
- 200 grams carrots
- 1 Parsnip
- 1 ½ liters Vegetable broth
- 1 tsp Pastry flour
- 3 Tbsps butter
- 1 pinch salt
- 1 pinch white peppers
- 1 pinch sugar
- 2 Tbsps lemon juice
- 3 Tbsps Crème fraiche
- parsley
Preparation steps
1.
Peel turnips, carrots and parsnip and cut into small cubes. Bring vegetables to a boil in a pot with the vegetable stock and simmer for another 15 minutes with the lid on.
2.
Then puree the cooked vegetable with broth in blender or alternatively press through a strainer. Mix the flour and butter into a firm dough and stir into the soup with a whisk until the dough has dissolved.
3.
Cook for a few more minutes, season with salt, pepper, lemon juice and sugar and stir in the creme fraiche. Before serving, garnish each plate with parsley leaves.
