Broccoli Soup with Radish
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
108
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 108 cal. | (5 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 234.2 μg | (390 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 124 mg | (131 %) | ||
| Potassium | 515 mg | (13 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Broccoli (600 grams)
- 100 grams Celery root
- 1 onion
- 1 garlic clove
- 1 tsp sunflower oil
- 800 milliliters Vegetable broth
- 1 sprig mint
- 100 grams Créme legére
- 1 splash lemon juice
- salt
- peppers
- 3 Radish
Preparation steps
1.
Rinse the broccoli, separate the florets, peel the stem and cut into pieces. Peel the celery, onion and garlic and dice.
2.
Heat the oil in a hot saucepan, sweat celery, onion and garlic until soft, add the broccoli, sauté briefly and pour in the broth. Let simmer for about 20 minutes.
3.
Rinse the mint, shake dry, pluck off the leaves, set some aside to garnish and add the rest to the soup. Puree soup and then let simmer a little more. Add more broth, depending on the desired consistency.
4.
Stir in the crème légère (up to 2 tablespoons) and season with lemon juice, salt and pepper.
5.
Rinse, trim and cut radishes into thin slices.
6.
Divide the soup bowls, garnish with the remaining crème légère and mint and serve sprinkled with radish slices.
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