Creamy Cauli and Chestnut Soup

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Creamy Cauli and Chestnut Soup
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
401
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie401 cal.(19 %)
Protein9 g(9 %)
Fat14 g(12 %)
Carbohydrates55 g(37 %)
Sugar added0 g(0 %)
Roughage14.6 g(49 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E1 mg(8 %)
Vitamin K46.9 μg(78 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.8 mg(32 %)
Vitamin B₆0.8 mg(57 %)
Folate155 μg(52 %)
Pantothenic acid2.2 mg(37 %)
Biotin6.9 μg(15 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C130 mg(137 %)
Potassium1,360 mg(34 %)
Calcium114 mg(11 %)
Magnesium86 mg(29 %)
Iron2.8 mg(19 %)
Iodine5 μg(3 %)
Zinc1.2 mg(15 %)
Saturated fatty acids7.3 g
Uric acid83 mg
Cholesterol29 mg
Complete sugar21 g

Ingredients

for
4
Ingredients
1 onion (finely diced)
1 clove garlic cloves (finely diced)
1 Tbsp butter
2 ½ cups Cauliflower (in small florets)
cup dry white wine
3 ½ cups vegetable stock
2 sprigs thyme
2 cups cooked Chestnuts (vacuum-packed)
cup double cream
How healthy are the main ingredients?
CauliflowerCauliflowerChestnutgarlic clovethymeonion

Preparation steps

1.
Fry the onion and garlic in hot butter until translucent. Add the cauliflower and fry for 3-4 minutes until slightly browned.
2.
Deglaze with the wine, pour in the stock and add the thyme. Boil for around 10 minutes.
3.
Add the chestnuts and boil for a further 5 minutes.
4.
Remove the thyme and blend the soup to give a smooth texture. Add more stock if required. Season with salt and ground black pepper and stir in 100 ml cream.
5.
Check the seasoning and divide between bowls. Serve garnished with the remaining cream. Goes well with toasted slices of bread topped with cheese.