Cheese Soup with Croutons
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
534
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 534 cal. | (25 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 33.1 μg | (55 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 816 mg | (20 %) | ||
| Calcium | 889 mg | (89 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps Sunflower seed
- 1 bunch scallions
- 2 carrots
- 3 Tbsps olive oil
- 1 heaping Tbsp Pastry flour
- Vegetable broth (Instant powdered)
- milk
- 200 grams Gouda
- 2 slices Toast
- salt
- freshly ground pepper
- 1 bunch Chives
Preparation steps
1.
Toast sunflower seeds in a dry pan until fragrant. Rinse, trim and finely chop scallions. Peel and finely dice carrots.
2.
Heat 1 tablespoon olive oil in a saucepan. Add carrots and scallions and sauté briefly. Dust with flour and mix well. Add broth and milk and simmer about 10 minutes.
3.
To make croutons, remove crust from toast and cut into small pieces. Heat remaining olive oil in a nonstick skillet. Add toast cubes and sauté until browned.
4.
Grate Gouda and stir into the soup until melted. Season with salt and pepper. Stir in sunflower seeds. Rinse chives, shake dry and finely chop. Serve soup sprinkled with chives and croutons.
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