Cauliflower Soup with Saffron
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
223
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 223 cal. | (11 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 19.9 μg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 241 mg | (6 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Cauliflower
- salt
- 2 Tbsps butter
- 8 Saffron
- 1 generous pinch ground Saffron
- 200 milliliters Whipped cream
- white peppers
- Nutmeg
- lemon juice
Preparation steps
1.
Rinse cauliflower, trim, divide into florets and cook in a pot with approximately 400 ml (approximately 13 1/2 ounces) of salted water. Reserve 4 florets for garnish.
2.
Melt butter in a saucepan and briefly sauté saffron threads and saffron powder. Puree cauliflower, add heavy cream and stir. Season with salt, white pepper, nutmeg and lemon juice. Serve in preheated bowls and sprinkle with saffron butter. Garnish with reserved cauliflower florets.
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