Cauliflower and Gorgonzola Soup
(1 vote)
(1 vote)
Health Score:
96 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
310
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 269.4 μg | (449 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 208 mg | (219 %) | ||
| Potassium | 1,055 mg | (26 %) | ||
| Calcium | 427 mg | (43 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 180 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Cauliflower
- 1 medium, starchy potato
- 1 onion
- 2 Tbsps vegetable oil
- 750 milliliters Instant vegetable broth
- 500 grams Broccoli
- Salt and freshly ground pepper
- 500 milliliters milk
- 100 grams Gorgonzola
- 3-4 teaspoons grainy Mustard
- lemon juice (for sprinkling)
- Chives (for garnish)
Preparation steps
1.
Rinse cauliflower, divide into florets and trim. Peel potatoes, rinse and dice. Peel onion and dice.
2.
Heat oil in a pot and saute onion until soft. Add cauliflower and potato to the pot and saute briefly. Add broth. Cover and cook for 20-25 minutes until soft.
3.
Rinse broccoli, trim and cut into small florets. Boil broccoli in a pot of boiling salted water for 6-8 minutes. Puree cauliflower mixture with an immersion blender, heat, add milk and stir. Cut Gorgonzola into small pieces, stir and let cook for 5 minutes and season with mustard, salt, pepper and lemon juice. Drain broccoli and add to the pot. Serve in bowls garnished with chives.
