Warm Squash Bisque
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
175
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 175 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 42.9 μg | (72 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,260 mg | (32 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Heat the olive oil in a large saucepan over a medium heat and sweat the onions with some salt for 6-7 minutes until they start to soften.
2.
Add the pumpkin and continue to cook for 10 minutes, stirring occasionally.
3.
Add the stock to the saucepan, bring to the boil, then reduce the heat and simmer for 10-15 minutes until the pumpkin is soft. Puree the soup with a stick blender until smooth.
4.
Adjust the seasoning and then ladle into serving bowls.
5.
Place the spinach leaves in the centre of the bowls, making sure you submerge them so that they wilt. Serve immediately.
