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Celery and Potato Soup - BeeaaB - MyBeeaaB

Cooking time in an hour

Servings 4 Person

BeeaaB Point: 11

BeeaaB

Celery and potato soup is a healthy combination rich in fiber and vitamins

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Celery and Potato Soup and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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Calories

Carbohydrate

Protein

Threonine

Isoleucine

Leucine

Lysine

Valine

Tryptophan

Histidine

Tyrosine + Phenylalanine

Methionine + Cysteine

Fat

14%

Essential Fatty Acids (PUFA)

Omega-3

13%

Omega-6

MUFA

18%

SFA

14%

Cholesterol

Fiber

Water

10%

Total Sugar

Vitamins

vitamin c

10%

Thiamine vitamin b1

12%

Riboflavin vitamin b2

18%

Niacin vitamin b3

10%

Pantothenic acid vitamin b5

12%

Pyridoxine vitamin b6

20%

Folate vitamin b9

Cobalamin vitamin b12

Choline

vitamin a

vitamin d

1% >

vitamin k

24%

vitamin e

Minerals

Calcium

Iron

13%

Magnesium

Sodium

92%

Zinc

Selenium

Potassium

14%

Phosphorus

11%

Manganese

11%

Copper

19%

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

required materials

Food itemValue

Potatoes, boiled, cooked without skin, flesh, without salt235 gr

Celery, boiled, drained, without salt220 gr

Soup, chicken broth, ready-to-serve1000 gr

Dill weed, fresh20 gr

Oil, olive, salad or cooking3 Tbsp (18 gr)

Salt, table1 tsp (4 gr)

Cream, whipped, cream topping, pressurized80 gr

Onions, yellow, stir-fried64 gr

Preparation method

Put a suitable pot on a low flame and add 3 tablespoons (18 grams) of olive oil. When the oil is heated, add 250 grams of potatoes, 200 grams of celery (tender stalks) and 100 grams of finely chopped onions and fry them, and a little later add 1 teaspoon (4 grams) of salt. Add 1000 grams of chicken broth to the onions that become soft and crunchy and wait for the potatoes to cook. Next, we add 20 grams of chopped dill and then mix all the ingredients with an electric beater or in a blender and put it on a very low flame again. We take a few spoons of the soup, when it is lukewarm, add cream to 80 grams and stir constantly until the whole cream dissolves in the lukewarm soup, then slowly add it to the soup in the pot. Now the soup has a very soft and glazed texture and is ready to serve. Tip: If we add the cream to the hot soup in the pot all at once, the cream will curdle and become balls.