Cauliflower Soup
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
337
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 15.9 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 786 mg | (20 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Cauliflower
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 150 milliliters dry white wine
- 800 milliliters Vegetable broth
- 2 sprigs thyme
- 300 grams cooked Chestnuts (vacuum packed)
- salt
- freshly ground peppers
- 150 milliliters Whipped cream
Preparation steps
1.
Rinse cauliflower and divide into florets. Peel onion and garlic and dice into small cubes. Heat butter in a pan and saute onion and garlic until translucent, add cauliflower and saute for 3-4 minutes or unitl light brown. Deglaze pan with wine, add broth and thyme. Simmer for about 10 minutes, add chestnuts and simmer for another 5 minutes. Remove thyme and puree soup finely. Add more broth, if needed. Season with salt and pepper and add 100 ml (approximately 2/5 cup) of cream. Pour into bowls and top with more cream.
2.
If desired, serve with cheese au gratin toast.
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