Potato Cauliflower Soup

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Potato Cauliflower Soup
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
285
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories285 kcal(14 %)
Protein6.81 g(7 %)
Fat19.64 g(17 %)
Carbohydrates25.41 g(17 %)
Roughage4.63 g(15 %)
Vitamin A150.01 mg(18,751 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.08 mg(9 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.17 mg(15 %)
Niacin2.19 mg(18 %)
Vitamin B₆0.4 mg(29 %)
Folate103.46 μg(34 %)
Pantothenic acid1.17 mg(20 %)
Biotin4.23 μg(9 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C83.43 mg(88 %)
Potassium795.88 mg(20 %)
Calcium86.69 mg(9 %)
Magnesium38.62 mg(13 %)
Iron1.11 mg(7 %)
Iodine8.87 μg(4 %)
Zinc0.7 mg(9 %)
Saturated fatty acids10.52 g
Cholesterol56.3 mg

Ingredients

for
4
Ingredients
200 grams
Potatoes (Starchy)
1
Cauliflower (About 1 kg)
1
1 tablespoon
1 liter
Vegetable broth (Granulated instant)
200 milliliters
freshly grated Nutmeg
1 bunch

Preparation steps

1.

Scrub potatoes, peel and dice. Rinse cauliflower and cut into small florets. Peel onion and dice.

2.

Heat oil in a large pot. Sauté onion. Add potatoes and cauliflower. Add broth. Cover and cook for about 25 minutes.

3.

After 8 to 10 minutes, remove some cauliflower florets with a skimmer from the broth and set aside.

4.

Purée potatoes and cauliflower in broth. Add cream and bring to a boil. Season soup with salt, pepper and nutmeg to taste.

5.

Rinse arugula and cut away larger stems. Add reserved cauliflower and arugula into the soup. Heat briefly and serve.