Broccoli Soup
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
342
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 342 cal. | (16 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 125.2 μg | (209 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 616 mg | (15 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 172 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams short tubular pasta
- Sea salt
- 2 fresh garlic cloves
- 2 Tbsps olive oil
- 150 milliliters dry white wine
- 750 milliliters Vegetable broth
- freshly ground peppers
- 250 grams Broccoli
- 2 Tomatoes
- 250 grams Sole fillet
- 3 sprigs parsley
- 2 Tbsps Pernod
Preparation steps
1.
Cook the pasta in boiling salt water until al dente.
2.
Peel and thinly slice the garlic. Saute in oil until golden brown. Deglaze with the wine and broth. Season with salt and pepper and bring to a boil.
3.
Rinse the broccoli and cut into florets. Rinse the tomatoes, quarter, remove the core and dice. Add the tomatoes and broccoli to the soup. Simmer for about 2-3 minutes, but do not boil. Rinse the fish, pat dry and cut into bite-size pieces. Rinse the parsley, shake dry, pluck the leaves and chop. Add the fish and parsley to the soup. Let simmer for 2-3 minutes.
4.
Serve seasoned with Pernod, salt and pepper.
