Creamy Broccoli Soup
(1 vote)
(1 vote)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
341
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 341 cal. | (16 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 234.8 μg | (391 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 127 mg | (134 %) | ||
| Potassium | 671 mg | (17 %) | ||
| Calcium | 557 mg | (56 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Broccoli (about 500 grams)
- 100 grams Celery root
- 100 grams floury potatoes
- 1 onion
- 1 garlic clove
- 1 Tbsp sunflower oil
- 800 milliliters Vegetable broth
- 100 grams Parmesan (or Pecorino)
- 100 grams Blue cheese
- 100 milliliters Whipped cream
- 1 splash lemon juice
- salt
- freshly ground peppers
- Cress (for garnish)
Preparation steps
1.
Rinse the broccoli. Peel the stem and cut into pieces. Peel and dice the celery, potatoes, onion and garlic.
2.
In a hot saucepan, heat the oil. Sweat the onion, celery, garlic and broccoli until soft. Add the potatoes. Saute briefly and pour in the broth. Let simmer for about 20 minutes.
3.
Crumble half of the parmesan and blue cheese in the soup. Add the cream and puree the soup. Depending on the desired consistency, add broth or allow the soup to boil down a little. Season with lemon juice, salt and pepper.
4.
Pour the soup in bowls, crumble the remaining cheese on top and serve garnished with watercress.
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