Broccoli and Flaxseed Soup
Broccoli and Flaxseed Soup - Creamy soup with crunchy topping.
Healthy, because
Even smarter
Nutritional values
Flax seeds are full of healthy ingredients. The fibre contained in linseed is good for our intestines. Omega-3 fatty acids are also contained in linseed oil and protect our blood vessels, keep cholesterol levels in balance and have an anti-inflammatory effect.
To the broccoli soup with linseed you can serve some wholemeal bread or baguette. If you would like to bake the bread yourself and have little experience with wholemeal flour, then we have a suitable article for you here: Baking with wholemeal flour - healthy and hearty.
(Percentage of daily recommendation)
| Calorie | 226 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 121 mg | (127 %) | ||
| Potassium | 622 mg | (16 %) | ||
| Calcium | 237 mg | (24 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 9 mg |
Ingredients
- Ingredients
- 9 ozs Broccoli
- 1 onion
- 1 garlic clove
- 1 tsp sunflower oil
- 10 ozs Vegetable broth
- 2 Tbsps flaxseed
- 6 ozs milk
- 1 Tbsp Sour cream
- salt
- peppers
- 1 Tbsp flaxseed oil
Preparation steps
Rinse the broccoli florets. Peel and chop the onion and garlic.
Heat some oil in a pot. Sauté the onion and garlic over medium heat until soft. Add the broccoli and continue cooking for about 5 minutes.
Pour in the broth and simmer over low heat for about 10 minutes.
Meanwhile, toast the flaxseed in a dry skillet until fragrant.
Remove some broccoli from the soup and set aside.
Stir the milk into the soup, bring to a boil and then purée. Stir in the sour cream and season with salt and pepper. Add the broccoli again.
Pour into soup bowls and garnish decoratively with flaxseed and flaxseed oil.
