Creamy Mustard Soup
Healthy, because
Even smarter
Nutritional values
Mustard is the oldest spice plant in the world and the mustard extracted from it is also delicious. It scores with its pungency, which promotes blood circulation and makes us awake and active. Scientists have found evidence of a cancer-inhibiting effect of the mustard oils contained in this plant, which also act against bacteria and help our digestion.
Do it yourself - Prepare your own mustard. You can find a recipe here: Mustard Recipe. You can also vary the vegetables in your soup, for example, you can use a bunch of greens as a base or pumpkin instead of potatoes. A wholemeal baguette or grilled pepper salmon goes well with the soup.
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 15.2 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 388 mg | (10 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 1 carrot
- 100 grams Celery root
- 100 grams starchy potatoes
- 2 Tbsps butter
- 750 milliliters Vegetable broth
- 100 grams Crème fraiche
- 3 Tbsps medium hot Mustard
- 50 grams grated Gouda
- salt
- freshly ground peppers
Preparation steps
Peel and dice the onion, garlic, carrot, celery root and potatoes. Saute in hot butter for 2-3 minutes. Pour in the broth. Simmer for about 20 minutes.
Puree the soup. Depending on the desired consistency, let simmer or add more broth.
Remove from the heat and stir in about 2 tablespoons of creme fraiche. Stir in the mustard and cheese. Season with salt and pepper.
Serve garnished with the remaining creme fraiche.
