Squash Soup with Ginger
Squash Soup with Ginger
MAIN MEAL
Squash Soup with Ginger - Grilled Meatballs - Seasonal Salad
ALL RECIPES
INGREDIENTS
4 Servings
| Squash | 500 g |
| Potato | 240 g (1 large size) |
| Onion | 240 g (1 large size) |
| Carrot | 200 g (2 medium size) |
| Celery stalk | 250 g (2-3 stalks) |
| Ground ginger | 5 g (1 tsp.) |
| Water | 1 liter |
| Milk | 200 ml (1 cup) |
| Egg yolk | 17 g (1 egg) |
| Flour | 24 g (3 Tbsp.) |
| Olive oil | 30 g (3 Tbsp.) |
| Red pepper flakes | |
| Black pepper |
RECIPE
Grate or dice the squash, carrot, potato, and ginger. Dice the onion and celery stalks the same size. Saute all the ingredients in olive oil for two minutes. Then add water and cook until the vegetables are soft. Whisk the egg, flour, and milk in a separate bowl. Add this mix to the pot and boil for five minutes. Add salt, black pepper, and red pepper flakes and remove from the stove. Blend in a food processor or strain to a creamy consistency.
ENERGY AND NUTRITION FACTS
| Nutrition Facts | 1 serving | (%) Daily Value | |||
|---|---|---|---|---|---|
| Woman (age 25 - 50) | Men (age 25 - 50) | ||||
| Energy | 243.8 kcal | 13 | 13 | ||
| Carbohydrate | 27.8 g | 10 | 10 | ||
| Protein | 7.5 g | 13 | 13 | ||
| Fat | 11.3 g | 17 | 17 | ||
| Fiber | 8.8 g | 29 | 29 | ||
| Vitamin A | 1325 mcg | 100 | 100 | ||
| Vitamin E (equivalent) | 3.1 mg | 26 | 22 | ||
| Vitamin B2 | 0.3 mg | 24 | 20 | ||
| Total Folic Acid | 90.6 mcg | 23 | 23 | ||
| Vitamin C | 37.4 mg | 37 | 37 | ||
| Sodium | 96.9 mg | 5 | 5 | ||
| Calcium | 167.5 mg | 17 | 17 | ||
| Iron | 2.4 mg | 16 | 24 | ||
| Zinc | 1.3 mg | 18 | 13 | ||
Squash Soup with Ginger:
References:
1-Türkiye’ye Özgü Besin ve Beslenme Rehberi_ (2015), Ankara: Hacettepe Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü.
2-Türkiye Beslenme Rehberi (2015), Ankara, TC Sağlık Bakanlığı, Yayın No:1031. http://beslenme.gov.tr/content/files/arastirmalar/tbsa/1_haziran_t_ber_rehber_y_ksek_kalite.pdf
3- Gıda, Tarım ve Hayvancılık Bakanlığı, TÜRK GIDA KODEKSİ ETİKETLEME YÖNETMELİĞİ, 29Aralık 2011.
http://www.resmigazete.gov.tr/eskiler/2011/12/20111229M3-7.htm
4-Beslenme Bilgi Sistemleri (BEBIS 7.2).
5- EFSA Scientific Opinion. 2009;7(9):1215, 2010;8(10):1740; 2009;7(9):1228. European Commission Regulation (EU) No: 432/2012 of 16/05/2012
FOOD COMPOSITION OF MENU OF THE DAY
| Energy and Nutrition Facts | In 1 serving |
|---|---|
| Energy | 530,6 kcal |
| Carbohydrate | 35,8 g |
| Protein | 22,7 g |
| Fat | 32,8 g |
| Fiber | 10,3 g |
| Vitamin A | 1472,8 mcg |
| Vitamin E | 6,4 mg |
| Total Folic Acid | 122,6 mcg |
| Vitamin B12 | 3,2 mcg |
| Vitamin C | 53,9 mg |
| Sodium | 681,9 mg |
| Potassium | 1595,1 mg |
| Calcium | 202,2 mg |
| Vitamin B2 | 0,5 mg |
| Iron | 4,6 mg |
| Zinc | 4,1 mg |
| Magnesium | 73,9 mg |
| Cholesterol | 114,9 mg |
| Omega-3 | 0,5 g |
| Vitamin K | 352,8 mcg |
| Vitamin B6 | 0,8 mg |
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