Broccoli Soup with Crusty Cheese Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 226.2 μg | (377 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 128 mg | (135 %) | ||
| Potassium | 603 mg | (15 %) | ||
| Calcium | 251 mg | (25 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 500 grams Broccoli
- 200 grams starchy potatoes
- 1 onion
- 20 grams butter
- 1 l Vegetable broth
- freshly ground peppers
- salt
- 4 slices Ciabatta
- 2 garlic cloves
- 4 slices Cheddar cheese
- 1 Tbsp thyme
Preparation steps
Heat the broiler. Rinse the broccoli and drain well. Peel, rinse and dice the potatoes. Peel the onion and finely dice. Finely chop 1 garlic clove.
In a saucepan, melt the butter, add the onion and garlic and sauté until translucent. Add the potatoes and the broccoli and saute briefly. Pour in the broth and cook over medium heat until the broccoli is tender, 20-25 minutes. Remove 2 tablespoons of the broccoli and set aside.
Working in batches if necessary, place the remaining soup in a blender and puree. Season with salt and pepper to taste. Add the broccoli florets back into the soup.
Peel the remaining garlic clove and cut in half. Rub the bread with the garlic, top each slice with a slice of cheese, sprinkle with thyme and broil until the cheese has melted. Ladle the soup into preheated soup bowls, top with the cheese bread and serve.
