Cauliflower Soup
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
288
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 98.9 μg | (165 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 173 mg | (182 %) | ||
| Potassium | 932 mg | (23 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Cauliflower (750 grams)
- 1 potato
- 1 onion
- 1 Tbsp parsley (chopped)
- 1 Tbsp olive oil
- 750 milliliters Vegetable broth
- 200 grams Whipped cream
- salt
- freshly ground peppers
- 2 Tbsps Orange juice
- Nutmeg
- 2 Tbsps Crème fraiche
- Arugula (for garnish)
How healthy are the main ingredients?
Whipped creamOrange juiceolive oilparsleyCauliflowerCauliflowerPreparation steps
1.
Cut cauliflower into florets. Peel potato and cut into small cubes. Peel onion and chop. Heat oil in a saucepan and sauté cauliflower, potatoes and onions while stirring. Add parsley and broth, boil and then simmer for about 20 minutes. Then puree with an immersion blender, stir in cream, bring to a boil and season with salt, pepper and nutmeg. Stir in orange juice.
2.
Serve the soup in bowls, cover each with a little creme fraiche and garnish with arugula.
