Creamy Broccoli Soup
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(0 votes)
Health Score:
59 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
475
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 448.3 μg | (747 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 236 mg | (248 %) | ||
| Potassium | 781 mg | (20 %) | ||
| Calcium | 239 mg | (24 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 22.8 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 99 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Broccoli
- 100 grams white bread
- 3 Tbsps butter
- 250 milliliters Whipped cream
- 600 milliliters Vegetable broth
- 5 Tbsps Crème fraiche
- salt
- freshly ground, white peppers
Preparation steps
1.
Remove the crusts from the white bread and cut into cubes. Melt the butter in a large pan and toast the bread cubes until golden brown. Remove from heat and drain on paper towels.
2.
Combine the vegetable broth and whipping cream in a large pot and bring to a boil.
3.
Rinse the broccoli and cut into florets. Add the broccoli florets to the pot and simmer for about 5 minutes, until tender.
4.
Remove about 1/3 of the broccoli with a slotted spoon and puree the soup with an immersion blender until smooth.
5.
Stir in the creme fraiche.
6.
Season to taste with salt and pepper.
7.
Ladle the soup into bowls, top with the reserved broccoli florets and garnish with croutons.
