Vegetable Soup with Radish
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
189
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 189 cal. | (9 %) | ||
| Protein | 3.88 g | (4 %) | ||
| Fat | 13.01 g | (11 %) | ||
| Carbohydrates | 15.71 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.45 g | (5 %) |
more nutritional values
| Vitamin A | 28.69 mg | (3,586 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.14 mg | (1 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.03 mg | (3 %) | ||
| Niacin | 0.99 mg | (8 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 20.66 μg | (7 %) | ||
| Pantothenic acid | 0.15 mg | (3 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 14.65 mg | (15 %) | ||
| Potassium | 321.73 mg | (8 %) | ||
| Calcium | 76.4 mg | (8 %) | ||
| Magnesium | 16.89 mg | (6 %) | ||
| Iron | 0.62 mg | (4 %) | ||
| Iodine | 0.03 μg | (0 %) | ||
| Zinc | 0.24 mg | (3 %) | ||
| Saturated fatty acids | 8.13 g | |||
| Cholesterol | 29.95 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams starchy potatoes
- 100 milliliters Celery root
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 800 milliliters Vegetable broth
- 6 Radish
- 40 grams Radish sprout
- 100 grams Crème fraiche
- salt
- 1 splash lemon juice
- peppers
Preparation steps
1.
Peel and dice the potatoes and celery. Peel the shallot and garlic, and finely chop. Sauté briefly in hot butter. Add the potatoes and celery and pour in the broth. Simmer for about 20 minutes, stirring occasionally.
2.
Rinse, trim, and roughly chop the radishes. Rinse the sprouts. Hold some aside for garnish. Pour the rest along with the radishes into the soup and puree. Simmer to reduce the soup down, or add more broth, depending on desired consistency.
3.
Stir in the crème fraîche and season with salt, lemon juice, and pepper.
4.
To serve, pour into glasses and serve garnished with radish sprouts.
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