Vegetable Soup
The somewhat forgotten vegetable parsnip can keep up with modern superfoods because it is full of healthy ingredients. 100 grams contain 523 milligrams of potassium, which strengthens the cardiovascular system. Essential oils not only protect the stomach, but also have a slightly antibacterial effect.
Such a delicious cream soup always goes down well. Especially on cold and rainy days the vegetable soup warms up. You can refine the recipe with garlic or fresh herbs. Freshly chopped parsley, for example, is ideal.
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 41.9 μg | (70 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 932 mg | (23 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 onion
- 300 grams Parsnips
- 300 grams carrots
- 1 stalk Leeks
- 20 grams butter
- 2 Tbsps Pastry flour
- 800 milliliters Vegetable broth
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- 1 splash lemon juice
Preparation steps
Peel and finely chop the onion. Peel and cube the parsnips and carrots. Rinse and cut the leek into strips.
Heat the butter in a pan. Saute the onions until soft and sprinkle with the flour. Pour in the vegetable broth and whisk well. Add the vegetables and simmer for about 20 minutes.
Stir in the cream. Season with salt, pepper, nutmeg and lemon juice.
Serve hot with a baguette.