Broccoli Cream Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 177 cal. | (8 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 450.4 μg | (751 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 250 mg | (263 %) | ||
| Potassium | 927 mg | (23 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 221 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 8 g |
Preparation steps
Peel potatoes, rinse and dice. Rinse broccoli, trim and cut into small florets. Peel the stalks, cut off ends and cut stalks into slices.
Peel onion, coarsely chop and sauté in a pan in olive oil until translucent, then add potatoes and sauté briefly. Pour in vegetable broth. Set aside about 250 grams of the broccoli florets. Add remaining broccoli to the soup. Bring to a boil, cover and simmer about 25 minutes.
Blanch reserved broccoli in boiling salted water for about 5 minutes. Drain, rinse in cold water and drain again.
For the thyme cream, mix the creme fraiche until smooth. Finely grate a little lime zest and add to creme fraiche. Squeeze in the lime juice and stir in the thyme. Season with salt to taste.
Puree broccoli soup in the pot and season with a little salt, pepper and nutmeg. Add blanched broccoli florets to the soup and heat everything briefly. Serve the soup in deep bowls garnished with the thyme cream.
