Vegetable Soup
Healthy, because
Even smarter
Nutritional values
Essential oils from the celeriac are able to repel bacteria, viruses and fungi and thus help us to fight off evildoers that cause illness. The leek also contains healthy essential oils, which have an expectorant effect and can thus alleviate cold symptoms. The herb chervil has long been known in naturopathy, and here too the healing effect comes from essential oils.
Eat the soup hot, because the steam helps kill viruses that are responsible for a cold. It also moistens the mucous membranes and clears the airways. Another well-known remedy for a cold is chicken soup, here we go to a very classic recipe.
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 100.4 μg | (167 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 230 μg | (77 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,118 mg | (28 %) | ||
| Calcium | 228 mg | (23 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 170 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 400 grams starchy potatoes
- 1 pc Celery root
- 3 stalks Leeks
- 1 ⅕ liters Vegetable broth
- 1 tsp freshly chopped rosemary
- 200 grams Whipped cream
- salt
- freshly ground peppers
- 1 bunch Chervil
- 4 Tbsps Whipped cream
Preparation steps
Peel potatoes, rinse and dice. Cut ends from leeks, cut in half lengthwise, rinse and chop. Peel celery root and chop. Place potatoes, celery root and leeks in a stock pot along with broth and rosemary. Bring to a boil then reduce heat and simmer for about 20 minutes. Remove pot from heat and purée soup. Stir in cream and season with salt and pepper.
Rinse chervil, shake dry, pluck leaves and chop finely. Mix into the soup. Serve soup in warmed serving bowls with a little cream. Garnish with rosemary.
