Green Cabbage Bisque with Herb Garnish
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
307
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 2.4 μg | (4 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 148 mg | (156 %) | ||
| Potassium | 1,081 mg | (27 %) | ||
| Calcium | 228 mg | (23 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp butter
- 1 onion (diced)
- 2 ⅔ cups floury potatoes (diced)
- 1 small Savoy cabbage (stalk removed and cut into strips)
- 3 ½ cups vegetable stock
- ⅞ cup cream
- 2 Tbsps chopped Dill
- Nutmeg
- lemon juice
- 2 Tbsps Crème fraiche
- Dill (to garnish)
Preparation steps
1.
Melt the butter in a pot and fry the onion, add the potatoes and the cabbage and fry for a few minutes. Stir in the stock and simmer on a low heat for 25 minutes with a lid on.
2.
Puree the soup, and stir in the cream and 1 tbsp dill. Season with salt, ground black pepper, nutmeg and lemon juice.
3.
Mix the creme fraiche with the remaining dill and season with salt and ground black pepper. Pour the soup into bowls and serve with a dollop of dill cream and garnish with fresh dill.
