Cookies
This website uses cookies to ensure you get the best experience. Choose which cookies you want to accept.
Cookie management
These cookies are necessary to ensure the proper functioning of the website.
Through the use of analysis cookies, also referred to as “statistics cookies,” we can track the number of visitors to a website and gather insights into the popularity of specific features. These cookies enable us to better understand the browsing habits of our audience. By utilizing analysis or statistics cookies, we can identify the navigation patterns of anonymous or pseudonymous users on our platform, including how long they spend on certain pages and the sequence in which they access our content. These anonymized or pseudonymous profiles allow us to discern user preferences, aiding in the ongoing improvement of our services. Identifying individuals with precision is not feasible.
We utilize marketing cookies to present you with personalized advertisements, including those on external websites. These cookies enable the creation of pseudonymous profiles based on user interests, which help in showing relevant promotional content. Marketing cookies are employed to ensure that the ads align with your preferences. You have the option to disable this feature; however, this will not reduce the quantity of ads you encounter but will influence the relevance of their content.
Homepage Recipes Cream Soup with Cauliflower

Cream Soup with Cauliflower

Preparation steps

Kroimy kalafior na różyczki, polewamy oliwą. W naczyniu żaroodpornym pieczemy kalafior w piekarniku nagrzanym do 180 stopni przez 20min. Wyjmujemy jak już jest lekko brązowy. Następnie kroimy czosnek w plasterki i podsmażamy w garnku. Następnie dodajemy upieczonego kalafiora. Przyprawiamy odrobią kuminu, soli i pieprzu. Dodajemy sok z cytryny. Całość zalewamy bulionem warzywnym. Dodajemy porządną łyżkę tahiny. Całość Miksujemy Uwaga! Liczba porcji powstałych z przepisu: 3. Pozostałe porcje możesz użyć w kolejnych dniach, dzięki czemu nie musisz gotować codziennie .
Preparation time
Minutes
Number of portions
3
Degree of flatness
1 / 5
Allergens
Celery, Sulphites, Mustard, Yeast, Birch Pollen-Related Oral Allergy Syndrome, Mugwort-Celery-Spice Syndrome, Cabbage, Sesame, Garlic, Parsley, Rapeseed, Citrus fruits, Salicylates, Vitamin C (Ascorbic acid), Black Pepper, Cumin, Iodine
Occasions
-
Types
-
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

Card image cap
Number of servings 1000 × Gram (1 ml)
Weight 1000 ml
Vegetable Broth
Card image cap
Number of servings 8 × Cauliflower roses (60 g)
Weight 480 g
Cauliflower
Card image cap
Number of servings 1 × Tablespoon (12 g)
Weight 12 g
Tahini Paste
Card image cap
Number of servings 2 × Tooth (5 g)
Weight 10 g
Garlic
Card image cap
Number of servings 10 × Gram (1 g)
Weight 10 g
Parsley Leaves
Card image cap
Number of servings 10 × Gram (1 ml)
Weight 10 ml
Cold-Pressed Rapeseed Oil
Card image cap
Number of servings 10 × Gram (1 g)
Weight 10 g
Lemon Juice
Card image cap
Number of servings 0.5 × Gram (1 g)
Weight 0.5 g
Black Pepper
Card image cap
Number of servings 0.5 × Gram (1 g)
Weight 0.5 g
Cumin
Card image cap
Number of servings 0.5 × Gram (1 g)
Weight 0.5 g
White Salt

Nutritional composition for only 1 (one) portion of the recipe

Proteins 20%
11.51g / 80.61 g
Fats 30%
6.21g / 53.74 g
Carbohydrates 50%
14.65g / 89.57 g
Kcal
160.57Kcal / 1612.27 Kcal

Nutritional composition for all portions of the recipe

Proteins 20%
34.53g / 80.61 g
Fats 30%
18.64g / 53.74 g
Carbohydrates 50%
43.96g / 89.57 g
Kcal
481.72Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.