Green Vegetable Veloute
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
404
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 404 cal. | (19 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.2 g | (37 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 454 μg | (757 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 237 mg | (249 %) | ||
| Potassium | 943 mg | (24 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 229 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Tbsps olive oil
- 1 large onion (finely chopped)
- 1 stick Celery (peeled and diced)
- 2 Broccoli (prepared into florets)
- 4 cups vegetable stock
- 1 cup double cream
- ¾ cup sliced almonds (toasted)
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the olive oil in a large saucepan set over a medium heat until hot.
2.
Add the onion, celery, and a little salt. Sweat for 4-5 minutes until softened.
3.
Add the broccoli and cover with the stock. Cook until simmering.
4.
Simmer for 15-20 minutes until the broccoli is tender to the point of a knife.
5.
Stir through the cream, returning the soup to a simmer. Blend until smooth with an immersion blender.
6.
Season to taste with salt and pepper.
7.
Ladle into bowls and garnish with flaked almonds and a little more black pepper before serving.
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