Creamy Turnip Greens Soup
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
131
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 131 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 2.2 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 318 mg | (8 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- To garnish
- Chervil
- pink Peppercorns
- Ingredients
- 7 ozs starchy potatoes
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 26 ozs Vegetable broth
- salt
- freshly ground peppers
- 4 ozs Turnip (greens)
- 3 ozs Whipped cream
- 1 tsp lemon juice
- 1 tsp lemon juice
Preparation steps
1.
Peel and chop potatoes, onion and garlic. In a pot, sauté vegetables until translucent. Mix in flour and broth. Season with salt and pepper and simmer over low heat, about 20 minutes.
2.
Rinse turnip greens, shake dry and cut into strips. Stir greens into soup and puree. Strain soup through a fine sieve into another pot. Bring to a boil again, stir in cream and continue cooking or add a little more broth until soup reaches the desired consistency. Season with salt, lemon juice and pepper. Divide soup among small bowls.
3.
Garnish with chervil and pink peppercorns.
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