Cauliflower Soup with Saffron
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
223
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 223 cal. | (11 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 19.9 μg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 241 mg | (6 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Cauliflower
- salt
- 2 Tbsps butter
- 8 Saffron
- 1 generous pinch ground Saffron
- 200 milliliters Whipped cream
- white peppers
- Nutmeg
- lemon juice
Preparation steps
1.
Trim cauliflower, divide into florets, rinse and cook until soft in 400 ml (approximately 1 3/4 cups) of boiling salted water. Set aside some cooked florets for garnish.
2.
Heat butter in a saucepan and sauté saffron threads and saffron powder. Set aside. Puree the cauliflower in cooking water, add the cream and stir. Season with salt, white pepper, nutmeg and lemon juice. Place in preheated bowls and drizzle with saffron butter. Garnish with small cauliflower florets.
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