Brussel Sprout Soup with Almonds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 195.9 μg | (327 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 154 mg | (162 %) | ||
| Potassium | 857 mg | (21 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 500 grams Brussels sprouts
- 100 grams starchy potatoes
- 1 stalk Celery
- 1 shallot
- 1 garlic clove
- 2 Tbsps butter
- 800 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 2 Tbsps slivered almonds
- 1 organic lemon
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
Trim, rinse and halve the brussel sprouts. Rinse and trim the potatoes and celery and chop finely. Peel and chop the shallot and the garlic and sauté in some butter until translucent. Add the sprouts, potatoes and celery and deglaze with the broth. Stir in up to 2 tablespoons of the cream and simmer for about 20 minutes.
Toast the almonds in a dry skillet until fragrant and then remove from the heat.
Rinse the lemon in hot water, pat dry and grate the zest.
Remove about 1/4 of the sprouts from the pot after about 10 minutes and set aside. Purée the rest and depending on the desired consistency, boil down a little or add extra broth.
Stir in the crème fraîche and season with salt, lemon juice, pepper and nutmeg.
Add the remaining sprouts to the soup, heat through and transfer to soup bowls.
Drizzle with the remaining cream and serve garnished with almonds and lemon zest.
