Cauliflower-turnip Soup
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
214
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 214 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 42.9 μg | (72 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 592 mg | (15 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Cauliflower
- 200 grams Turnip
- 100 grams Celery root
- 1 onion
- 2 Tbsps butter
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- 100 milliliters Whipped cream
- 50 grams Crème fraiche
- Nutmeg (freshly grated)
Preparation steps
1.
Trim, rinse and chop the cauliflower. Peel the turnip and celery, rinse and dice finely.
2.
Peel the onion, chop finely and sweat until translucent in a pan with 2 tablespoons butter. Add the vegetables, sweat until translucent and pour in the broth. Season with salt and pepper, and simmer for about 20 minutes over medium heat.
3.
Take out 4 tablespoons of the vegetables, set aside and puree the soup finely. Pour in the cream, stir in the crème fraîche, season with nutmeg and bring to a boil again briefly.
4.
Pour the soup in preheated bowls, top with the vegetables and serve garnished with pepper.
