Brussel Sprout Soup with Almonds

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Brussel Sprout Soup with Almonds
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Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
267
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie267 kcal(13 %)
Protein7.64 g(8 %)
Fat18.18 g(16 %)
Carbohydrates23.05 g(15 %)
Sugar added0 g(0 %)
Roughage6.37 g(21 %)
Vitamin A220.27 mg(27,534 %)
Vitamin D0.15 μg(1 %)
Vitamin E2.25 mg(19 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.19 mg(17 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.34 mg(24 %)
Folate87.27 μg(29 %)
Pantothenic acid0.51 mg(9 %)
Biotin2.21 μg(5 %)
Vitamin B₁₂0.06 μg(2 %)
Vitamin C119.21 mg(125 %)
Potassium692.61 mg(17 %)
Calcium109.1 mg(11 %)
Magnesium44.3 mg(15 %)
Iron2.2 mg(15 %)
Iodine4.12 μg(2 %)
Zinc0.77 mg(10 %)
Saturated fatty acids10.43 g
Cholesterol49.67 mg

Ingredients

for
4
Ingredients
500 grams
100 grams
starchy Potatoes
1 stalk
1
1
2 tablespoons
800 milliliters
100 milliliters
2 tablespoons
1
organic Lemon
2 tablespoons
freshly ground Pepper
freshly grated Nutmeg

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Stir in the crème fraîche and season with salt, lemon juice, pepper and nutmeg.

5.

Add the remaining sprouts to the soup, heat through and transfer to soup bowls.

6.

Drizzle with the remaining cream and serve garnished with almonds and lemon zest.