Broccoli Soup with Custard
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(0 votes)
Health Score:
84 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
109
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 109 cal. | (5 %) | ||
| Protein | 8.13 g | (8 %) | ||
| Fat | 4.68 g | (4 %) | ||
| Carbohydrates | 6.97 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.05 g | (4 %) |
more nutritional values
| Vitamin A | 166.16 mg | (20,770 %) | ||
| Vitamin D | 2.18 μg | (11 %) | ||
| Vitamin E | 4.46 mg | (37 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.32 mg | (29 %) | ||
| Niacin | 0.61 mg | (5 %) | ||
| Vitamin B₆ | 0.06 mg | (4 %) | ||
| Folate | 61.85 μg | (21 %) | ||
| Pantothenic acid | 0.28 mg | (5 %) | ||
| Biotin | 0.87 μg | (2 %) | ||
| Vitamin B₁₂ | 1.25 μg | (42 %) | ||
| Vitamin C | 27.97 mg | (29 %) | ||
| Potassium | 155.87 mg | (4 %) | ||
| Calcium | 55.5 mg | (6 %) | ||
| Magnesium | 11.85 mg | (4 %) | ||
| Iron | 0.37 mg | (2 %) | ||
| Iodine | 60.36 μg | (30 %) | ||
| Zinc | 0.26 mg | (3 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Cholesterol | 157.22 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Preheat oven to 180°C convection (approximately 350°F).
2.
For the custard, whisk eggs with milk and season with salt and nutmeg. Butter an ovenproof, shallow baking dish. Pour in egg mixture and cover with aluminum foil. Place dish in a water bath and bake until set, about 30 minutes.
3.
For the soup, rinse and trim broccoli. Separate florets. Peel and slice stems.
4.
In a pot, bring broth to a boil and season with salt and pepper. Add broccoli and scallions and simmer about 5 minutes over low heat.
5.
Invert custard and cut into diamond shapes. Divide custard pieces among bowls and top with hot broccoli soup.
