Cauliflower Potato Soup

0
Average: 0 (0 votes)
(0 votes)
Cauliflower Potato Soup
share Share
print
bookmark_border Copy URL
Health Score:
7,0 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
373
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie373 kcal(18 %)
Protein7.66 g(8 %)
Fat25.36 g(22 %)
Carbohydrates34.88 g(23 %)
Sugar added0 g(0 %)
Roughage4.12 g(14 %)
Vitamin A73.31 mg(9,164 %)
Vitamin D0.15 μg(1 %)
Vitamin E0.34 mg(3 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.15 mg(14 %)
Niacin2.78 mg(23 %)
Vitamin B₆0.36 mg(26 %)
Folate91.2 μg(30 %)
Pantothenic acid0.82 mg(14 %)
Biotin2 μg(4 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C68.53 mg(72 %)
Potassium839.71 mg(21 %)
Calcium91.17 mg(9 %)
Magnesium37.04 mg(12 %)
Iron1.81 mg(12 %)
Iodine4.94 μg(2 %)
Zinc0.66 mg(8 %)
Saturated fatty acids8.39 g
Cholesterol34.4 mg

Ingredients

for
4
Ingredients
1
1
400 grams
white Potatoes
400 grams
4 tablespoons
800 milliliters
2 slices
100 milliliters
2 tablespoons
Nutmeg (freshly grated)
2 tablespoons

Preparation steps

1.

Peel the shallot, garlic and potatoes and dice. Rinse, trim and cut the cauliflower into pieces.  Saute all the vegetables until translucent in 2 tablespoons of hot oil. Deglaze with the broth and simmer, stirring occasionally, for about 20 minutes until soft.

2.

Meanwhile, for the croutons, cut the white bread into cubes. Saute until golden brown in the remaining oil, drain on absorbent paper and lightly salt.

3.

Puree the soup until it has a thick, creamy consistency. Simmer more if necessary or add broth. Stir in the cream and creme fraiche and season with salt and nutmeg.

4.

Transfer to plates or bowls and top with the croutons. Sprinkle with chives before serving.