Potato Romanesco Soup
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
989
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 989 cal. | (47 %) | ||
| Protein | 90 g | (92 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 108 g | (72 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 88.9 g | (296 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 75.3 mg | (628 %) | ||
| Vitamin K | 40.8 μg | (68 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 29.5 mg | (246 %) | ||
| Vitamin B₆ | 5.1 mg | (364 %) | ||
| Folate | 952 μg | (317 %) | ||
| Pantothenic acid | 8 mg | (133 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1,581 mg | (1,664 %) | ||
| Potassium | 7,859 mg | (196 %) | ||
| Calcium | 1,998 mg | (200 %) | ||
| Magnesium | 405 mg | (135 %) | ||
| Iron | 18.1 mg | (121 %) | ||
| Iodine | 86 μg | (43 %) | ||
| Zinc | 12.9 mg | (161 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 1,197 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 92 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Romanesco broccoli
- 4 small potatoes
- 1 ½ liters Vegetable broth
- salt
- freshly ground peppers
- 100 grams Crème fraiche
- 12 intact Savoy cabbage (for serving)
Preparation steps
1.
Rinse Romanesco, trim and cut up into florets. Peel the potatoes and dice finely. Bring the vegetable broth to boil with the potatoes in a pot. Cook until soft, about 30 minutes. Lift potatoes from the broth and then cook Romanesco until al dente, about 8 minutes.
2.
Remove half of the florets from the soup, add the potatoes and puree the soup. Season with salt and pepper. Place the cabbage leaves on plates to form 4 soup bowls. Fill with the hot soup. Top with creme fraiche and remaining Romanesco. Serve immediately.
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