Cauliflower Soup
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
425
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 50.2 μg | (84 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 623 mg | (16 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 19.1 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 1 garlic clove
- 100 grams Celery root
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 800 milliliters Vegetable broth
- 200 milliliters milk
- ½ Cauliflower (about 600 grams)
- salt
- freshly ground peppers
- 8 slices Bacon
- 1 Tbsp vegetable oil
- 100 grams Crème fraiche
- freshly grated Nutmeg
- 2 Tbsps grated Parmesan
Preparation steps
1.
Peel and dice the shallot, garlic and celery. Saute in hot butter until translucent. Sprinkle in the flour. Deglaze with the broth and milk. Rinse and cut the cauliflower into florets. Add the vegetables into the pot. Season with salt and pepper. Simmer, stirring occasionally, for 15 minutes.
2.
Halve the bacon and fry in hot oil until crisp. Drain on paper towels.
3.
Remove some of the cauliflower florets from the soup. Puree the rest finely. Add broth and simmer. Add the cauliflower back in, stir in the half of the sour cream, and season with salt, pepper and nutmeg.
4.
Sprinkle the soup with parmesan. Place the remaining sour cream on top and serve garnished with bacon.
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