Vegetable Cream Soup with Celery Root Stars
Nutritional values
(Percentage of daily recommendation)
| Calorie | 214 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 94.5 μg | (158 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,124 mg | (28 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 145 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 300 grams yellow onion
- 200 grams Leeks
- 250 grams Celery
- 200 grams Zucchini
- 2 Tbsps butter
- 250 milliliters dry white wine
- 1 l Vegetable broth
- rosemary (1/2 teaspoon finely chopped)
- thyme (1/2 teaspoon finely chopped)
- salt
- peppers
- 450 grams Celery root
- ½ untreated lemon (juice)
- 2 Tbsps Crème fraiche
- fresh Basil
Preparation steps
Peel onion and coarsely chop. Rinse and trim celery, zucchini and leek and chop. Melt butter in a saucepan and cook onions until translucent. Add the chopped vegetables and fry for about 4 minutes while stirring. Add wine and broth and bring to a boil. Season with salt, pepper and herbs. Gently simmer for about 30 minutes. Puree the soup and pass through a sieve.
Rinse and trim celery root and cut into thin slices. Using a star shaped cookie cutter (or cut out with a knife), create stars from the slices of celery root and sprinkle with lemon juice. Blanch the stars in boiling salted water. Slice basil leaves into strips.
Just before serving, add creme fraiche to the hot soup and froth with a hand blender.
Garnish soup with celery stars, strips of basil and serve.
