Green Veggie Bisque
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
381
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 381 cal. | (18 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 89.3 μg | (149 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 39.2 mg | (327 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 251 μg | (84 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,087 mg | (27 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 481 mg | |||
| Cholesterol | 177 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Add the asparagus ends to the stock and bring to the boil, simmering for about 15 minutes, then strain.
2.
Heat the butter in a pan, add the remaining asparagus and cook for five minutes. Set aside 8 asparagus ends for a garnish.
3.
Stir in the peas and the strained stock, bring to the boil and simmer for five to ten minutes until the vegetables are tender.
4.
Liquidise in a blender until smooth then return to the pan.
5.
Add the single cream and reheat gently without boiling. Season and stir through the parsley before serving with a garnish of the reserved asparagus and some red pepper.
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