Brussels Sprouts Soup
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
287
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 142.8 μg | (238 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 515 mg | (13 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 handful parsley
- 300 grams Brussels sprouts
- 700 milliliters Vegetable broth
- 1 onion
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 100 milliliters dry white wine
- 200 milliliters Whipped cream
- salt
- peppers
- Nutmeg
Preparation steps
1.
Rinse the parsley, shake dry and finely chop. Rinse the Brussels sprouts, brush, cut crosswise into quarters or halve. Add to the boiling broth for 7-10 minutes until al dente.
2.
Peel the onion and finely chop. Sweat in the hot butter until translucent, sprinkle with the flour and make a light roux. Pour in the wine and stir with a whisk to avoid lumps.
3.
Drain the Brussels sprouts drain and collect the liquid. Add the broth to the onion roux, add the cream and simmer for about 5 minutes. Add the Brussels sprouts and parsley. Season with salt, pepper and nutmeg.
