Creamy Vegetable Bisque
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
396
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.8 g | (39 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 37.9 mg | (316 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 1,070 mg | (27 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 518 mg | |||
| Cholesterol | 181 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 ½ Tbsps butter
- 1 onion (peeled and finely chopped)
- 3 cups Jerusalem Artichoke (scrubbed)
- 2 bay leaves
- 1 tsp Curry powder
- ⅜ cup dry white wine
- 4 cups chicken (or vegetables stock)
- lemon juice
- salt
- peppers
- ⅜ cup double cream
Preparation steps
1.
Heat the butter in a pan, then add the onion and sweat for 5-10 minutes without colouring.
2.
Meanwhile roughly chop the artichokes then add to the onion and cook for a further 5 minutes with the bay leaves and curry powder.
3.
Add the wine and bring to the boil, then reduce the liquid by half.
4.
Pour over the stock and simmer gently until the artichokes fall apart – about 20-25 minutes.
5.
Allow the soup to cool a little then liquidise the soup in batches. Return to the pan and add a little lemon juice and seasoning.
6.
Add the cream and reheat gently without boiling.
