Cheesey Brussels Sprouts Soup
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
473
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 473 cal. | (23 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 141.4 μg | (236 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 931 mg | (23 %) | ||
| Calcium | 949 mg | (95 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Emmentaler cheese
- 30 grams butter
- 1 onion (chopped)
- 1 size Sweet potato (peeled and finely chopped)
- 350 grams Brussels sprouts (cleaned)
- 1 l Beef broth (instant)
- 3 Tbsps Sour cream
- salt
- peppers
- Nutmeg
How healthy are the main ingredients?
Brussels sproutsEmmentaler cheeseSour creamonionSweet potatosaltPreparation 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.
