Cauliflower Soup with Parmesan and Almonds

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Cauliflower Soup with Parmesan and Almonds
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Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
375
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie375 kcal(18 %)
Protein12.99 g(13 %)
Fat29.52 g(25 %)
Carbohydrates18.04 g(12 %)
Sugar added0 g(0 %)
Roughage3.54 g(12 %)
Vitamin A236.17 mg(29,521 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.93 mg(16 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.26 mg(24 %)
Niacin3.45 mg(29 %)
Vitamin B₆0.3 mg(21 %)
Folate71.94 μg(24 %)
Pantothenic acid0.93 mg(16 %)
Biotin5.41 μg(12 %)
Vitamin B₁₂0.35 μg(12 %)
Vitamin C58.52 mg(62 %)
Potassium616.4 mg(15 %)
Calcium316.68 mg(32 %)
Magnesium49.02 mg(16 %)
Iron1.15 mg(8 %)
Iodine8.12 μg(4 %)
Zinc1.22 mg(15 %)
Saturated fatty acids17.01 g
Cholesterol85.17 mg

Ingredients

for
4
Ingredients
20 grams sliced almonds
400 grams Cauliflower
1 starchy potato (130 grams)
3 shallots
2 tablespoons butter
500 milliliters Vegetable broth
2 tablespoons lemon juice
salt
Ground nutmeg
200 milliliters Whipped cream
80 grams Parmesan (freshly grated)
Chervil (for garnish)
How healthy are the main ingredients?
almondCauliflowerCauliflowerpotatoshallotsalt

Preparation steps

1.

Toast the almonds in a dry frying pan. Rinse the cauliflower and chop. Set 4 cauliflower florets aside for garnish. Peel the potatoes and dice. Peel the shallots and chop.

2.

Melt the butter in a saucepan, add shallots and potato cubes and cook. Add the chopped cauliflower, douse with the vegetable stock and season with lemon juice, salt and nutmeg. Cook about 15 minutes over a medium temperature. Meanwhile, cook the remaining cauliflower florets in boiling salted water for about 10 minutes. Drain. Purée the contents of the pot in a blender, pour back into pot, stir in cream and let boil. Stir in the Parmesan. Pour the soup into bowls and top with the cauliflower florets. To serve, garnish with the almonds and fresh chervil.