Cauliflower Soup with Bacon
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
437
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 437 cal. | (21 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 49.3 μg | (82 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 592 mg | (15 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 19.8 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 1 garlic clove
- 100 grams Celery root
- ½ Cauliflower (500 grams)
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 800 milliliters Vegetable broth
- 4 slices Toast
- 80 grams Bacon
- 100 milliliters Whipped cream
- 100 grams Crème fraiche
- salt
- freshly grated Nutmeg
Preparation steps
1.
Peel and dice the shallot, garlic and celery root. Rinse, trim and cut the cauliflower into chunks. Sauté the vegetable in hot butter in a pan without browning. Mix in the flour, pour in the broth and simmer, stirring occasionally, about 20 minutes until softened.
2.
Meanwhile, preheat the broiler.
3.
Cut out small and large stars from the bread. Toast the bread on both sides under the broiler. Remove and let cool.
4.
Cut the bacon into small cubes and sauté for 1-2 minutes in a hot pan. Drain on paper towels.
5.
Puree the soup and strain if desired. Simmer to thicken or add broth to reach desired consistency. Stir in the cream and creme fraiche and season with salt and nutmeg.
6.
Transfer to bowls and sprinkle with the bacon. Top with the croutons and serve.
