⏱ 40 min totalCeleriac Soup with Pancetta and Toasted Hazelnuts
Per 1 serving · 481 g · 13 ingredients
of a 2,000 cal day
- Protein18g12% of calories
- Carbs30g20% of calories
- Fat45g68% of calories
At a glance
One serving of Celeriac Soup with Pancetta and Toasted Hazelnuts (481 g) has 555 calories, with 18 g of protein, 30 g of carbohydrates and 45 g of fat. Most of its energy comes from fat (68% of calories). It is high in protein (35% DV), dietary fiber (23% DV) and Vitamin C (83% DV). Keep an eye on saturated fat, which provides 105% of the daily value.
High in
20%+ of the daily value
- Protein35%
- Dietary fiber23%
- Vitamin C83%
- Vitamin E27%
- Vitamin K144%
- Thiamine24%
Good source of
10–19% of the daily value
- Riboflavin (B2)18%
- Pantothenic acid15%
- Calcium11%
- Zinc15%
- Selenium14%
Watch
20%+ of the daily value
- Saturated fat105%
Ingredients
For one serving. Tap an ingredient to see its nutrition.
2 ⅔ oz Celeriac
³⁄₁₆ large Onion
⅔ tbsp Olive oil- 🥄³⁄₁₆ dash Salt
- 🥄1 ⅓ oz Pancetta
³⁄₁₆ lb Brussels sprouts
³⁄₁₆ shallot (medium) Shallots
½ cloves, minced Garlic- 🥄0.01 tsp Crushed red pepper flakes
⅓ tbsp Whole wheat flour
⅔ cup Chicken stock
⅓ cup Coconut milk
¹⁄₁₆ cup, whole Hazelnuts
Directions
- 1
Preheat the oven to 400°F.
- 2
Peel and chop the celeriac into 2-inch cubes and cut the onion into 8 pieces. Toss with half of the olive oil and salt, then place on a lined baking sheet. Add hazelnuts to a separate lined baking sheet.
- 3
Roast vegetables and hazelnuts in the oven for 20 minutes. Remove, rub hazelnuts with a towel to remove skins, then roughly chop.
- 4
In a skillet, heat half of the remaining olive oil, add pancetta, and brown. Drain and reserve rendered oil.
- 5
In a large pot, use reserved pancetta fat to sauté shallot for 2 minutes. Add garlic and red pepper flakes, cooking for 2 more minutes. Stir in flour, cook for 1 minute, then add chicken stock, stirring to thicken. Add coconut milk, bring to boil, then simmer.
- 6
In a skillet, heat remaining olive oil and sauté brussels sprouts until browned and caramelized.
- 7
Add roasted celery root and onion to soup, blend with immersion blender or in a regular blender until smooth. Season with salt to taste if needed.
- 8
To serve, ladle soup into bowls, add caramelized brussels sprouts, top with pancetta, hazelnuts, and a drizzle of olive oil.
Vitamins & minerals
Amounts for 1 serving (481 g). Bars show % of the daily value.
Vitamins
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Vitamin A | 30 μg | 3% |
| Vitamin C | 75 mg | 83% |
| Vitamin D | 0 μg | 0% |
| Vitamin E | 4 mg | 27% |
| Vitamin K | 172 μg | 144% |
| Thiamine | 0.3 mg | 24% |
| Riboflavin (B2) | 0.2 mg | 18% |
| Niacin | 5 mg | 28% |
| Vitamin B6 | 1 mg | 41% |
| Folate (B9) | 92 μg | 23% |
| Vitamin B12 | 0 μg | 0% |
| Pantothenic acid | 1 mg | 15% |
| Choline | 51 mg | 9% |
Minerals
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 107 mg | 11% |
| Iron | 5 mg | 66% |
| Potassium | 1,006 mg | 21% |
| Magnesium | 100 mg | 24% |
| Phosphorus | 310 mg | 44% |
| Zinc | 2 mg | 15% |
| Copper | 1 mg | 59% |
| Manganese | 2 mg | 77% |
| Selenium | 7 μg | 14% |
Full breakdown · 43 more nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Alanine | 0.2 g | — |
| Alpha Linolenic Acid (ALA) | 0 g | — |
| Alpha carotene | 5 μg | — |
| Arginine | 1 g | — |
| Aspartic acid | 0.3 g | — |
| Beta carotene | 342 μg | — |
| Caffeine | 0 mg | — |
| Cystine | 0.1 g | — |
| Docosahexaenoic Acid (DHA) | 0 g | — |
| Docosapentaenoic Acid (DPA) | 0 g | — |
| Eicosapentaenoic Acid (EPA) | 0 g | — |
| Fluoride | 0.3 μg | — |
| Fructose | 1 g | — |
| Galactose | 0 g | — |
| Glucose | 2 g | — |
| Glutamic acid | 1 g | — |
| Glycine | 0.2 g | — |
| Histidine | 0.1 g | — |
| Hydroxyproline | 0 g | — |
| Isoleucine | 0.2 g | — |
| Lactose | 0 g | — |
| Leucine | 0.3 g | — |
| Lycopene | 0 μg | — |
| Lysine | 0.2 g | — |
| Maltose | 0 g | — |
| Methionine | 0.1 g | — |
| Monounsaturated fats | 13 g | — |
| Phenylalanine | 0.3 g | — |
| Polyunsaturated fats | 3 g | — |
| Proline | 0.1 g | — |
| Retinol | 2 μg | — |
| Serine | 0.2 g | — |
| Starch | 1 g | — |
| Sucrose | 1 g | — |
| Theobromine | 0 mg | — |
| Threonine | 0.2 g | — |
| Total omega 3 | 0 g | — |
| Total omega 6 | 0 g | — |
| Tryptophan | 0 g | — |
| Tyrosine | 0.1 g | — |
| Valine | 0.3 g | — |
| Vitamin D2 | 0 μg | — |
| Vitamin D3 | 0 μg | — |
Burning 555 calories
Estimated for a 70 kg (154 lb) adult using MET values from the Compendium of Physical Activities.
- 105minWalking (3.5 mph)
- 67minCycling (moderate)
- 46minRunning (6 mph)
- 78minSwimming laps
Common questions
How many calories are in Celeriac Soup with Pancetta and Toasted Hazelnuts?
One serving of Celeriac Soup with Pancetta and Toasted Hazelnuts (1 serving) has 555 calories, which works out to 116 calories per 100 g. That is about 28% of a 2,000-calorie day.
Are Celeriac Soup with Pancetta and Toasted Hazelnuts high in protein?
It provides a solid 18 g of protein per serving (35% of the 50 g daily value), but protein supplies only 12% of its calories, so it is not a protein-dense food. Foods where protein provides 30% or more of calories are generally considered protein-dense.
Are Celeriac Soup with Pancetta and Toasted Hazelnuts keto-friendly?
It is hard to fit into a strict keto diet. One serving has 24 g of net carbs and 20% of its calories come from carbohydrates, while most keto plans cap net carbs at 20–50 g per day.
How much sodium is in Celeriac Soup with Pancetta and Toasted Hazelnuts?
361 mg per serving.
How much sugar is in Celeriac Soup with Pancetta and Toasted Hazelnuts?
7.5 g of total sugars per serving. Labels list total sugars, which include natural sugars from fruit and milk as well as any added sugars.
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