Creamy Cauliflower Soup with Almonds
(1 vote)
(1 vote)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
428
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 428 cal. | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 77.8 μg | (130 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 162 mg | (171 %) | ||
| Potassium | 986 mg | (25 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 medium-sized Cauliflower
- 2 shallots (finely chopped)
- 800 milliliters vegetable stock
- 250 milliliters Whipped cream
- butter
- 100 grams slivered almonds
- salt
- freshly ground, white peppers
- Nutmeg (freshly grated)
- 1 tsp ground ginger
Preparation steps
1.
Trim the cauliflower and cut into florets. Toast the almonds in a dry pan.
2.
Melt 30 g (approximately 1 ounce) of butter in a saucepan, then sauté the shallots. Add the cauliflower, sauté briefly, then add the vegetable stock (the cauliflower should be barely covered, add more stock if necessary). Bring to a boil, reduce the heat to medium, and cook for 6 minutes. Once the cauliflower is very soft, add the cream. Bring to a boil and cook another 2 minutes. Remove the pan from the heat, and puree the soup. Season to taste with salt, pepper, ginger, and nutmeg. Divide into bowls and sprinkle with the toasted almonds.
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