Creamy Cauliflower Soup with Bean Sprouts
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
190
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 49.8 μg | (83 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 533 mg | (13 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 1 garlic clove
- 100 grams Celery root
- 500 grams Cauliflower
- 2 Tbsps sunflower oil
- 600 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- salt
- peppers (freshly ground)
- Nutmeg
- 40 grams Sprout (for garnish)
Preparation steps
1.
For the soup: Peel and dice the shallot, garlic and celeriac. Rinse and drain the cauliflower, and divide into florets. Heat the oil in a skillet and cook the vegetables until the shallots are translucent. Stir in the broth and simmer, stirring occasionally, until the vegetables are soft, about 25 minutes.
2.
Puree the soup in a food processor or with a handheld blender. Stir in the cream and crème fraîche, and season with salt, pepper and nutmeg. For serving: Divide the soup between serving bowls and garnish with the sprouts. Season with some nutmeg and freshly ground black pepper.
