Kohlrabi and Potato Soup with Chervil
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
254
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 254 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 11.6 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 105 mg | (111 %) | ||
| Potassium | 741 mg | (19 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Kohlrabi
- 150 grams predominantly waxy potatoes
- 1 onion
- 1 Tbsp butter
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 handful fresh Chervil
- 200 milliliters Whipped cream
Preparation steps
1.
Peel and finely dice kohlrabi. Peel, rinse and dice potatoes. Peel and finely chop onion. In a pan, fry onion in melted butter. Add kohlrabi and potatoes and sauté briefly. Add broth and bring to a boil. Season with salt and pepper, cover and simmer about 20 minutes.
2.
Rinse chervil, shake dry and set 4 chervil sprigs aside for garnish. Coarsely chop the rest and stir into the soup. Season again to taste.
3.
Lightly beat cream and stir into soup. With an immersion blender, puree soup briefly until frothy. Ladle soup into bowls and garnish with reserved chervil sprigs.
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