Creamy Spinach Soup with Roquefort

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Creamy Spinach Soup with Roquefort
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Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
399
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie399 cal.(19 %)
Protein16 g(16 %)
Fat34 g(29 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A1.8 mg(225 %)
Vitamin D0.9 μg(5 %)
Vitamin E3.3 mg(28 %)
Vitamin K715 μg(1,192 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.7 mg(64 %)
Niacin5.1 mg(43 %)
Vitamin B₆0.5 mg(36 %)
Folate287 μg(96 %)
Pantothenic acid1.3 mg(22 %)
Biotin16.1 μg(36 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C96 mg(101 %)
Potassium1,167 mg(29 %)
Calcium527 mg(53 %)
Magnesium137 mg(46 %)
Iron6.8 mg(45 %)
Iodine39 μg(20 %)
Zinc2.5 mg(31 %)
Saturated fatty acids21 g
Uric acid115 mg
Cholesterol86 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
750 grams Spinach
1 onion
2 Tbsps butter
1 Tbsp Pastry flour
Broth
1 cup Whipped cream (250 g)
freshly ground pepper
1 pinch grated Nutmeg
150 grams Roquefort cheese
How healthy are the main ingredients?
SpinachWhipped creamonionNutmeg

Preparation steps

1.

Rinse spinach thoroughly, remove stems and spin dry. Peel onion and dice. Heat butter in a pan and sauté onion until translucent. Sprinkle flour over onions and sauté briefly. Add spinach to pan and cook for 5 minutes.

2.

Pour half of broth into spinach mixture and purée with an immersion blender. Stir remaining broth and cream into spinach purée and bring to a boil. Season with salt, pepper and nutmeg.

3.

Crumble Roquefort and add to soup.

4.

Serve with crusty bread.