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Curry Brussel Sprout Soup
(2 votes)
Health Score:
99 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 55 mins
Calories:
168
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 168 cal. | (8 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 229.6 μg | (383 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 172 mg | (181 %) | ||
| Potassium | 858 mg | (21 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 600 grams fresh Brussels sprouts
- 2 centimeters fresh ginger
- 1 small onion
- 400 milliliters Vegetable broth
- 200 milliliters low fat Coconut milk (canned)
- 2 tsps Curry
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
Preparation steps
1.
Rinse and trim brussels sprouts and cut in half. Peel and finely chop ginger and onion.
2.
In a saucepan, heat oil and sauté brussel sprouts with onions and ginger. Add broth and deglaze the pan. Add coconut milk and season with curry, salt, pepper and lemon juice. Simmer over medium heat for 15-20 minutes and season again to taste. Serve immediately in cups.
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