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
4
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.
