Winter Vegetable Bisque
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
286
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 23.9 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,277 mg | (32 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 ½ cups Pumpkin (peeled, de-seeded and cut into chunks)
- ¼ cup olive oil
- 2 small onions (finely diced)
- 2 ½ cups vegetable stock
- ½ cup double cream
- 4 Tbsps Crème fraiche (to garnish)
- Saffron (to garnish)
- salt
- peppers
Preparation steps
1.
Heat the olive oil in a large saucepan over a medium heat and sweat the onions with some salt for 4-5 minutes until they start to soften.
2.
Add the pumpkin and continue to cook for 10 minutes, stirring occasionally.
3.
Add the stock to the saucepan, bring to the boil, then reduce the heat and simmer for 10-15 minutes until the pumpkin is soft.
4.
Stir in the cream, then puree the soup with a stick blender until smooth. Adjust the seasoning and then ladle into serving bowls.
5.
Garnish with a tablespoon of crème fraiche and a few saffron strands on top.
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