Brassica Veloute with Cheese

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Brassica Veloute with Cheese
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Health Score:
Health Score
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
219
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie219 kcal(10 %)
Protein7.49 g(8 %)
Fat14.38 g(12 %)
Carbohydrates17.45 g(12 %)
Sugar added0 g(0 %)
Roughage2.42 g(8 %)
Vitamin A130.96 mg(16,370 %)
Vitamin D0.32 μg(2 %)
Vitamin E0.28 mg(2 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.27 mg(25 %)
Niacin2.64 mg(22 %)
Vitamin B₆0.25 mg(18 %)
Folate43.97 μg(15 %)
Pantothenic acid0.54 mg(9 %)
Biotin2.18 μg(5 %)
Vitamin B₁₂0.38 μg(13 %)
Vitamin C36.81 mg(39 %)
Potassium413.9 mg(10 %)
Calcium152.64 mg(15 %)
Magnesium25.35 mg(8 %)
Iron0.88 mg(6 %)
Iodine4.8 μg(2 %)
Zinc0.95 mg(12 %)
Saturated fatty acids8.76 g
Cholesterol47.38 mg
Author of this recipe:

Ingredients

for
4
Ingredients
cup
1
onion (finely chopped)
1 clove
garlic (finely chopped)
1 stick
Celery (finely chopped)
2
1
large, starchy potato (peeled and chopped)
1 head
Broccoli (cut into florets)
4 cups
cup
½ cup
Feta cheese (crumbled)
extra virgin olive oil
How healthy are the main ingredients?
garlicCeleryBroccoliFeta cheese

Preparation steps

1.
- Melt the butter in a pan and sweat the onion, garlic and celery for a few minutes until soft.
2.
- Add the anchovies, potato and broccoli and cook for a few minutes, then pour over the stock.
3.
- Cook at a simmer for about 20 minutes until the vegetables are soft.
4.
- Liquidise in batches then return to the pan. Pour in the cream, season well and reheat gently.
5.
- Serve with the feta crumbled on top and a drizzle of oil.