Cauliflower Soup
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
320
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 94.2 μg | (157 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 177 mg | (186 %) | ||
| Potassium | 1,098 mg | (27 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Cauliflower (about 750 grams)
- 1 potato
- 1 onion
- 1 Tbsp olive oil
- 750 milliliters Vegetable broth
- 200 grams Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- 2 Tbsps Crème fraiche
- ½ stalk Leeks
- 100 grams Turkey ham (piece)
- Dill
Preparation steps
1.
Divide cauliflower into florets. Peel potato and cut into small cubes. Peel and chop onion. Heat oil in a pan and sauté the cauliflower, potato and the onion while stirring. Pour in broth, bring to a boil and cook for about 20 minutes. Then puree, stir in the cream and creme fraiche, heat briefly and season with salt, pepper and nutmeg. Cut leek into slices and blanch briefly in boiling water. Cut the ham into small cubes.
2.
Distribute soup among bowls, garnish with leek slices and ham cubes and serve sprinkled with dill.
