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 onion
1 tablespoon vegetable oil
1 liter Vegetable broth (Granulated instant)
200 milliliters Whipped cream
salt
peppers
freshly grated Nutmeg
1 bunch Arugula
How healthy are the main ingredients?
potatoWhipped creamArugulaCauliflowerCaulifloweronion

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.