White Brassica Bisque with Nuts
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
342
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 342 cal. | (16 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.3 g | (51 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 161.5 μg | (269 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 276 μg | (92 %) | ||
| Pantothenic acid | 5.4 mg | (90 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 327 mg | (344 %) | ||
| Potassium | 1,676 mg | (42 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 267 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Melt the butter and olive oil in a large, heavy-based saucepan over a medium heat, then add the potato, onion and most of the cauliflower florets. Reserve the remaining florets for a garnish.
2.
Saute the vegetables for 4-5 minutes, then cover with a lid and reduce the heat a little, allowing the steam to soften them.
3.
Add the stock and bring the mixture to the boil Stir in the milk then bring the mixture back to the boil.
4.
Simmer for 15 minutes until soft, then remove from the heat.
5.
Puree the soup in batches in a food processor.
6.
Transfer back to the saucepan and adjust the seasoning.
7.
Lightly crush the toasted hazelnuts, then ladle the hot soup into serving bowls.
8.
Scatter small handfuls of the hazelnuts into the centre of the soup, then sprinkle pinches of the turmeric all over. Serve immediately.
