Cheesey Brussels Sprouts Soup

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Cheesey Brussels Sprouts Soup
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
441
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie441 kcal(21 %)
Protein24.99 g(26 %)
Fat28.01 g(24 %)
Carbohydrates19.68 g(13 %)
Sugar added0 g(0 %)
Roughage4.94 g(16 %)
Vitamin A725.98 mg(90,748 %)
Vitamin D0 μg(0 %)
Vitamin E1.04 mg(9 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.11 mg(10 %)
Niacin1.69 mg(14 %)
Vitamin B₆0.3 mg(21 %)
Folate64.3 μg(21 %)
Pantothenic acid0.58 mg(10 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C77.93 mg(82 %)
Potassium506.45 mg(13 %)
Calcium729.82 mg(73 %)
Magnesium32.15 mg(11 %)
Iron1.5 mg(10 %)
Iodine0.75 μg(0 %)
Zinc0.54 mg(7 %)
Saturated fatty acids18.33 g
Cholesterol72.97 mg
Author of this recipe:

Ingredients

for
4
Ingredients
250 grams
30 grams
1
Onion (chopped)
1
size Sweet potato (peeled and finely chopped)
350 grams
1 liter
Beef broth (instant)
3 tablespoons

Preparation steps

1.

Use a melon baller to gouge small balls from Emmental cheese. Finely grate the rest.

2.

Cook onion in butter until translucent. Add potatoes and Brussels sprouts. Cook briefly and then pour in broth. Bring to a boil and simmer for about 20 minutes. Remove a small portion of Brussels sprouts and purée remaining soup with an immersion blender. Place back in pot and bring to a boil again. Melt the grated Emmental in the soup. Stir in sour cream and season with salt, pepper and nutmeg. Add the reserved Brussels sprouts and allow to warm up again in soup. Pour soup into bowls and garnish with cheese balls. Serve immediately.