Main courses
Beef and root-vegetable soup without potatoes
Slowly simmered beef with swede, carrot and celeriac.
Servings in this printout: 4
Ingredients
- 700 g boneless beef shoulder or chuck
- 1,500 ml water
- 200 g peeled swede
- 150 g peeled carrot
- 150 g peeled celeriac
- 55 g peeled onion, to be strained out
- 0.4 g bay leaves, two small whole leaves
- 0.3 g whole black peppercorns, about six
- 4 g chopped parsley
- salt
Method
- Put the beef in cold water in a saucepan. Bring to the boil and skim the foam.
- Add onion, bay leaves and whole peppercorns. Cover and simmer gently for about 1.5 hours, until the meat is tender.
- Lift the meat onto a board and strain the stock. Cut the meat into pieces.
- Peel and dice the swede, carrot and celeriac. Cook them in the strained stock for 12–15 minutes.
- Return the beef, heat through and season with salt. Finish with parsley.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 6.03 g
- Total carbohydrates (incl. fibre and polyols)
- 9.02 g
- Protein
- 38.34 g
- Fat
- 6.22 g
- Modeled GL estimate
- about 2 / serving
low GL
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.
Estimate details and sources ↗
How was the estimate calculated?
The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.
- peeled swede · Value used in the model
- peeled carrot · Value used in the model
- peeled celeriac · Value used in the model
- chopped parsley · Value used in the model
Documented small portions are omitted from this calculation. Their combined amount or documented upper bound is shown separately. This is a modeled ingredient estimate, not a measured meal response. Biological uncertainty has not been quantified.
Small portions omitted: 0.8 g available carbohydrate per serving.
Research sources and technical details
Source names and technical notes appear in their original form.
- peeled swede ·
op142-vegetable-imputation40 · op146-fineli-303 - peeled carrot ·
op142-vegetable-imputation40 · op146-fineli-300 - peeled celeriac ·
op142-vegetable-imputation40 · op146-fineli-311 - chopped parsley ·
op142-vegetable-imputation40 · op146-fineli-333
Carbohydrate data sources
- NAUDANLAPA/ETUSELKÄ, NAUDAN KEITTOLIHA · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- LANTTU · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- PORKKANA · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- JUURISELLERI, MUKULASELLERI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- PERSILJA · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
GI and calculation sources
- PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
Notes
Root-vegetable cooking times depend on the size of the cubes.
GK and nutrition apply only to these weighed edible ingredients and this serving count. GK is a LOW-confidence modelled estimate: the applied GI codes are not measurements of this dish. Small documented omissions contribute uncertainty. Suggested side dishes are outside the calculation. Changes to products or amounts require a new estimate.