Cauliflower Potato Soup
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
358
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 33.6 μg | (56 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 785 mg | (20 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 1 garlic clove
- 400 grams white potatoes
- 400 grams Cauliflower
- 4 Tbsps sunflower oil
- 800 milliliters Vegetable broth
- 2 slices white bread
- salt
- 100 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- Nutmeg (freshly grated)
- 2 Tbsps scallions
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.
