Basic Healthy Recipe

Cauliflower Soup

4.8
Average: 4.8 (5 votes)
(5 votes)
Cauliflower Soup
share Share
print
bookmark_border Copy URL
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
201
calories
Calories

Healthy, because

Even smarter

Nutritional values

Even people who are otherwise unlikely to like cabbage can rarely resist cauliflower. That's good, because the cabbage not only has a high vitamin C content, but also so-called glucosinolates, which are responsible for the typical cabbage aroma. These aroma substances protect our cells from free radicals, which can cause illness and premature aging.

You can also refine the cauliflower cream soup with purple cauliflower. However, you should use the florets as a soup garnish, as the colour is easily perished if it is boiled in too much water. Therefore only steam it and garnish the soup with it at the very end.

1 serving contains
(Percentage of daily recommendation)
Calorie201 cal.(10 %)
Protein7 g(7 %)
Fat16 g(14 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage7.4 g(25 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.5 μg(3 %)
Vitamin E0.7 mg(6 %)
Vitamin K98.3 μg(164 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.5 mg(36 %)
Folate137 μg(46 %)
Pantothenic acid2.7 mg(45 %)
Biotin6.1 μg(14 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C166 mg(175 %)
Potassium778 mg(19 %)
Calcium92 mg(9 %)
Magnesium43 mg(14 %)
Iron1.4 mg(9 %)
Iodine3 μg(2 %)
Zinc0.8 mg(10 %)
Saturated fatty acids9.2 g
Uric acid130 mg
Cholesterol40 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
1 large Cauliflower
1 Tbsp butter
150 milliliters Whipped cream
salt
freshly ground peppers
freshly grated Nutmeg
3 Tbsps finely chopped parsley
How healthy are the main ingredients?
Whipped creamparsleyCauliflowerCauliflowersaltNutmeg

Preparation steps

1.

Rinse the cauliflower and divide into florets. Cook the cauliflower florets in pently of boiling salt water for about 15-20 minutes. Remove from the heat, drain the cauliflower (making sure to catch the cooking water) and set aside about 1/3 of the florets.

2.

Puree the remaining florets with 500 ml (approximately 2 cups) of the cooking water. Mix in the butter and cream. Bring to a boil, stirring constantly. Remove from the heat and season with salt, pepper and nutmeg.

3.

Serve the soup with the remaining cauliflower florets and sprinkled with parsley.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners