Vegetable Soup with Chervil
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 55 min.
Ready in
Calories:
264
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 6.66 g | (7 %) | ||
| Fat | 16.88 g | (15 %) | ||
| Carbohydrates | 24.25 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.24 g | (14 %) |
more nutritional values
| Vitamin A | 1,375.76 mg | (171,970 %) | ||
| Vitamin D | 0.14 μg | (1 %) | ||
| Vitamin E | 2.55 mg | (21 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 1.44 mg | (12 %) | ||
| Vitamin B₆ | 0.16 mg | (11 %) | ||
| Folate | 21.88 μg | (7 %) | ||
| Pantothenic acid | 0.23 mg | (4 %) | ||
| Biotin | 4.36 μg | (10 %) | ||
| Vitamin B₁₂ | 0.09 μg | (3 %) | ||
| Vitamin C | 17.58 mg | (19 %) | ||
| Potassium | 405.27 mg | (10 %) | ||
| Calcium | 144.71 mg | (14 %) | ||
| Magnesium | 31.62 mg | (11 %) | ||
| Iron | 1.23 mg | (8 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.68 mg | (9 %) | ||
| Saturated fatty acids | 5.39 g | |||
| Cholesterol | 25.54 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 handful Chervil
- 300 grams carrots
- 100 grams Celery root
- 100 grams floury potatoes
- 1 onion
- 10 grams ginger
- 2 Tbsps Canola oil
- 800 milliliters Vegetable broth
- 80 milliliters Whipped cream
- 2 Tbsps grated Parmesan
- 2 Tbsps ground almonds
- 1 Tbsp lemon juice
- salt
- white peppers
- Chervil tip (for garnishing)
Preparation steps
1.
Rinse shervil, shake dry and pluck off leaves. Peel and rinse carrots, celery and potatoes. Cut into about 3 cm ( 1/14 inch) cubes. Peel onion and ginger, chop finely. Heat oil in a saucepan and saute onion and ginger. Add remaining vegetables and saute briefly. Add broth and approximately 1/4 of chervil. Simmer for about 15 minutes.
2.
Puree soup and add cream, Parmesan, almonds and lemon juice. Add more cream or simmer down depending on desired thickness. Season with salt and pepper.
3.
Garnish remaining chervil and chervil flowers. Serve.
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