Cauliflower Soup
(1 vote)
(1 vote)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
324
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 324 cal. | (15 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 91.7 μg | (153 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 180 mg | (189 %) | ||
| Potassium | 1,105 mg | (28 %) | ||
| Calcium | 262 mg | (26 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 2 garlic cloves
- 1 carrot
- 4 Tomatoes
- 1 small Cauliflower
- 4 Tbsps olive oil
- 1 l Vegetable broth
- 3 bay leaves
- 1 small chili pepper
- salt
- freshly ground pepper
- 2 tsps fresh thyme
- 100 milliliters white wine
- 100 milliliters Whipped cream
- 50 grams grated Parmesan
Preparation steps
1.
Peel and finely chop the onions, garlic and carrot. Blanch and peel the tomatoes, quarter, remove the seeds and dice.
2.
Rinse and trim the cauliflower and divide into florets.
3.
Boil the cauliflower florets in the vegetable broth for about 10 minutes until al dente.
4.
Remove.
5.
Sauté the onion, garlic and carrot in some olive oil in a pot.
6.
Add the tomatoes, the bay leaves and chile pepper.
7.
Stir well and heat vigorously, then pour in the broth. Mix in about 2/3 of the cauliflower.
8.
Simmer for about 15 minutes.
9.
Remove the chile pepper and bay leaves and purée the soup.
10.
Pour in the wine and the cream and add the thyme leaves. Heat the soup again and stir in the remaining cauliflower florets.
Season with salt and pepper and serve showered with Parmesan.
