Broccoli Soup

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Broccoli Soup
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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)
Calorie342 cal.(16 %)
Protein21 g(21 %)
Fat7 g(6 %)
Carbohydrates40 g(27 %)
Sugar added0 g(0 %)
Roughage5.1 g(17 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin K125.2 μg(209 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.8 mg(57 %)
Vitamin B₆0.5 mg(36 %)
Folate62 μg(21 %)
Pantothenic acid1.3 mg(22 %)
Biotin5.8 μg(13 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C69 mg(73 %)
Potassium616 mg(15 %)
Calcium88 mg(9 %)
Magnesium82 mg(27 %)
Iron2.3 mg(15 %)
Iodine30 μg(15 %)
Zinc1.5 mg(19 %)
Saturated fatty acids1.1 g
Uric acid172 mg
Cholesterol31 mg
Complete sugar4 g

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
How healthy are the main ingredients?
Broccoliolive oilparsleygarlic cloveTomato

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.

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