Romanesco Soup with Tomatoes and Garlic
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
220
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 220 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 43.1 μg | (72 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 507 mg | (13 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 500 grams Romanesco broccoli
- 1 Tbsp butter
- 150 milliliters dry white wine
- 600 milliliters Vegetable broth
- 80 grams Mascarpone
- salt
- peppers (from the mill)
- Nutmeg
- 1 Tomato
- 3 garlic cloves
- 2 Tbsps olive oil
Preparation steps
1.
Rinse and peel the romanesco. Peel the onion, chop finely and sautée in a pan with melted butter. Add the romanesco, sautée briefly and pour in the wine. Add the broth and let simmer for about 20 minutes over medium heat.
2.
Finely purée the soup, stir in mascarpone and season with salt, pepper and nutmeg. Boil the tomato for a few seconds, remove, peel, quarter, core and finely slice. Peel the garlic, thinly slice and fry with olive oil. To serve, pour the soup into bowls and serve hot, garnished with tomato slices and garlic.
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