Potato Cauliflower Soup
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
282
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 128.8 μg | (215 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 183 mg | (193 %) | ||
| Potassium | 1,056 mg | (26 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams potatoes (Starchy)
- 1 Cauliflower (About 1 kg)
- 1 onion
- 1 Tbsp vegetable oil
- 1 l Vegetable broth (Granulated instant)
- 200 milliliters Whipped cream
- salt
- peppers
- freshly grated Nutmeg
- 1 bunch Arugula
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.
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