Creamy Cheddar Vegetable Soup
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
327
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 236.7 μg | (395 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 123 mg | (129 %) | ||
| Potassium | 781 mg | (20 %) | ||
| Calcium | 508 mg | (51 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the broccoli and cut into small florets. Peel the broccoli stalks and slice thinly. Peel and dice the carrots and onion. Heat the butter in a large pot and sauté the onions until softened. Add the broccoli and carrots and sauté briefly. Stir in the vegetable broth and milk, cover and simmer for 10-15 minutes.
2.
Finely grate the cheddar cheese and stir about 2/3 of it into the soup. Season to taste to with salt, pepper and nutmeg. Ladle the soup into bowls and garnish with the remaining cheese.
