Green Vegetable and Cheese Veloute
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
1361
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,361 cal. | (65 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 184 g | (123 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25 g | (83 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 111.9 μg | (187 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,129 mg | (28 %) | ||
| Calcium | 663 mg | (66 %) | ||
| Magnesium | 166 mg | (55 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 25.7 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 0.333 cup butter
- 1 onion (chopped)
- ¼ cup all-purpose flour
- 2 cups milk
- 1 ⅔ cups vegetable stock
- 8 ozs Broccoli
- ¼ tsp grated Nutmeg
- 1 cup grated, strong Cheddar cheese
- salt
- peppers
Preparation steps
1.
Heat 1 tablespoon butter in a frying pan and cook the onion until soft, but not browned. Set aside.
2.
Heat the remaining butter in a large pan until melted, then whisk in the flour to form a paste. Cook over a low heat for 3 minutes, stirring.
3.
Remove from the heat and add the milk and stock. Bring to a boil, then simmer for 20 minutes.
4.
Add the broccoli and onions and cook over a low heat for 20-25 minutes. Remove from the heat and allow to cool slightly.
5.
Puree the mixture in batches in a food processor or blender until smooth.
6.
Return to the pan and add 3/4 of the cheese. Heat gently until the cheese has melted. Stir in the nutmeg. Season to taste with salt and pepper.
7.
For the croutons: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a baking tray.
8.
Put the bread cubes on the baking tray and drizzle with the oil. Bake for 8-10 minutes until just golden.
9.
Pour the soup into warm serving bowls. Add a few croutons and grate over the remaining cheese. Serve immediately.
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