Cauliflower Soup with Parmesan and Almonds
(2 votes)
(2 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
365
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 32 μg | (53 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 573 mg | (14 %) | ||
| Calcium | 323 mg | (32 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 20 grams sliced almonds
- 400 grams Cauliflower
- 1 starchy potato (130 grams)
- 3 shallots
- 2 Tbsps butter
- 500 milliliters Vegetable broth
- 2 Tbsps lemon juice
- salt
- Ground nutmeg
- 200 milliliters Whipped cream
- 80 grams Parmesan (freshly grated)
- Chervil (for garnish)
Preparation steps
1.
Toast the almonds in a dry frying pan. Rinse the cauliflower and chop. Set 4 cauliflower florets aside for garnish. Peel the potatoes and dice. Peel the shallots and chop.
2.
Melt the butter in a saucepan, add shallots and potato cubes and cook. Add the chopped cauliflower, douse with the vegetable stock and season with lemon juice, salt and nutmeg. Cook about 15 minutes over a medium temperature. Meanwhile, cook the remaining cauliflower florets in boiling salted water for about 10 minutes. Drain. Purée the contents of the pot in a blender, pour back into pot, stir in cream and let boil. Stir in the Parmesan. Pour the soup into bowls and top with the cauliflower florets. To serve, garnish with the almonds and fresh chervil.
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