Blue Cheese and Cauliflower Soup
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
542
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 542 cal. | (26 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 81.8 μg | (136 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 866 mg | (22 %) | ||
| Calcium | 631 mg | (63 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 25.2 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups Cauliflower
- 2 ½ cups vegetable stock
- ⅔ cup Crème fraiche
- salt
- freshly ground Black pepper
- 2 slices Bread (from the previous day)
- 1 Tbsp butter
- ground Nutmeg
- 1.333 cups Roquefort cheese
- 1 Tbsp finely chopped parsley
Preparation steps
1.
Trim the cauliflower and divide into small florets. Put the vegetable stock into a pan, bring to the boil, add the cauliflower and simmer gently for about 20 minutes. Then puree the soup, stir in the crème fraîche, season with salt and pepper and add nutmeg to taste.
2.
Dice the bread and fry in butter until golden brown. Take out of the pan and drain on kitchen roll.
3.
Crumble the Roquefort into 4 bowls and ladle the hot soup into the bowls. Garnish with a little freshly ground pepper, parsley and the croutons and serve.
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