Cream of Broccoli Soup
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
204
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 204 cal. | (10 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 226.2 μg | (377 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 137 mg | (144 %) | ||
| Potassium | 746 mg | (19 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams Broccoli
- 400 grams waxy potatoes
- 1 onion
- 20 grams butter
- 1 l Vegetable broth
- freshly ground peppers
- salt
- 2 Tbsps whipped Whipped cream
- 40 grams grated Cheese (Gauda or Emmentaler)
- 1 Tbsp Chili powder
- thyme (for garnish)
Preparation steps
1.
Rinse the broccoli and drain well. Peel, rinse and dice the potatoes. Peel the onion and also dice finely. Melt the butter in a saucepan, sauté the onion for 1-2 minutes until translucent, then add the potatoes and the broccoli. Sauté quickly, then pour in the broth. Cook over medium heat for 20-25 minutes.
2.
Remove 2 tablespoons of broccoli and set aside. Puree the remaining soup with a hand blender and season with salt and pepper to taste. Add the broccoli florets back into the soup and pour into preheated soup bowls. Serve garnished with a dollop of cream, grated cheese, chili powder and thyme.
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