Cauliflower Soup with Orange Zest
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
314
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 95.5 μg | (159 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 167 mg | (176 %) | ||
| Potassium | 828 mg | (21 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 135 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 (about 750 grams)
- 1 onion
- 1 Tbsp olive oil
- 750 milliliters Vegetable broth
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 2 Tbsps Orange juice
- 1 Tbsp chopped parsley
- 2 Tbsps Orange oil
- 2 Tbsps Crème fraiche
- Orange peel
- chopped parsley (for garnish)
How healthy are the main ingredients?
Whipped creamOrange juiceolive oilparsleyCauliflowerCauliflowerPreparation steps
1.
Rinse the cauliflower and divide into florets. Peel the onion and cut into cubes.
Heat the olive oil in a saucepan and sauté the cauliflower and the onions while stirring. Pour in the broth and simmer for about 20 minutes.
Purée together and then stir in the cream. Bring to a boil and season with salt, pepper, nutmeg, orange juice and parsley.
2.
Transfer the soup to bowls and drizzle orange oil decoratively in a circle on top. Add a dollop of crème fraîche and serve garnished with orange zest and herbs.
