Cauliflower Soup
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(0 votes)
Health Score:
90 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
174
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 174 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 39.5 μg | (66 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 522 mg | (13 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Cauliflower
- 1 potato (about 120 grams)
- 50 milliliters milk
- 250 milliliters Vegetable broth
- salt
- freshly ground peppers
- Nutmeg
- 2 tsps lemon juice
- 125 grams Whipped cream
- 1 egg yolk
- Chervil
Preparation steps
1.
Rinse the cauliflower and divide into florets. Peel the potato, cut into cubes and rinse.
2.
Heat the broth and milk. Add the cauliflower and potato. Simmer over low heat for about 20 minutes. Puree the soup. Season with salt, pepper, nutmeg and lemon juice.
3.
Heat the soup again. Do not boil. Whisk the cream and egg yolk. Stir the cream mixture into the soup. Serve sprinkled with chervil.
