Savoury Broccoli Soup
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
135
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 135 cal. | (6 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.6 g | (39 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 106.4 μg | (177 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 26.1 μg | (58 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 588 mg | (15 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp sesame oil
- 1 scallion (sliced)
- 3.333 cups Broccoli (broken up)
- 3 tsps Miso paste
- 3 cups vegetable stock
- 2 tsps dark soy sauce
- 1 tsp Lime juice
- 2 Tbsps vegetable oil
- 2 ½ cups Oyster mushrooms
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Small knife, 1 Fine grater, 1 Citrus juicer, 1 Non-stick pan, 1 Slotted spatula, 1 Immersion blender, 1 Tablespoon, 1 Measuring cups, 1 Sieve, 1 Pot mit Deckel
Preparation steps
1.
Heat the sesame oil in a pot and fry the spring onions for two minutes. Add the broccoli and then quench with the vegetable stock.
2.
Stir in the miso paste and cook for approx. 25 minutes until the broccoli is soft. Then puree everything - if necessary add some more stock - and season with soy sauce and lime juice.
3.
heat the vegetable oil in a pan and from the oyster mushrooms for approx. 8 minutes until they are crispy. Remove from the pan and dry on kitchen paper.
4.
Pour the soup into bowls, add the mushrooms and season with ground black pepper.
