Broccoli Celery Soup
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
219
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 219 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 171.2 μg | (285 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 851 mg | (21 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Broccoli
- 200 grams Celery
- 250 grams floury potatoes
- 1 onion
- 200 grams Celery root
- salt
- 2 Tbsps butter
- freshly ground peppers
- 100 milliliters Whipped cream
- Nutmeg (freshly grated)
Preparation steps
1.
Rinse the vegetables. Cut the broccoli into small florets and the celery into 1 cm slices.
2.
Rinse, peel and cube the potatoes, onion and celery root.
3.
Blanch the broccoli and celery in boiling salt water for 6-8 minutes. Drain, catching the water. Rinse the vegetables in cold water and drain.
4.
In a saucepan, melt the butter. Sweat the onion until translucent. Add the diced vegetables and saute briefly. Pour in the water used to cook the vegetables. Season with salt and pepper. Simmer over medium heat for about 15 minutes.
5.
Pour in the cream and puree. Season with salt, pepper and nutmeg. Add the broccoli and celery and serve.
