Creamy Carrot Soup with Vegetable Chips
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
1151
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,151 cal. | (55 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 118 g | (102 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 31.3 mg | (261 %) | ||
| Vitamin K | 23.4 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 726 mg | (18 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For chips
- ½ l Corn oil
- 100 grams finely sliced Vegetables (your choice, beetroot, parsnips, potatoes, carrot ...)
- salt
- For the soup
- 400 grams carrots
- 150 grams starchy potatoes
- 100 grams Sweet potato
- 2 ½ centimeters fresh ginger
- 2 Tbsps olive oil
- 800 milliliters Vegetable broth
- freshly ground peppers
- 1 tsp dried marjoram
- 150 grams Buttermilk
Preparation steps
1.
For the vegetable chips, heat the oil in a small saucepan (until small bubbles appear). Cook the vegetable slices briefly in portions until crisp and brown. Drain on paper towels and lightly salt.
2.
For the soup, peel and chop the carrots and potatoes. Peel the ginger and onion and chop finely.
3.
Heat the oil in a saucepan and sauté the onion with ginger and vegetables. Pour the orange juice and broth, let boil, season with salt and pepper, add marjoram and simmer for about 20 minutes over medium heat. Stir in the buttermilk and puree the soup. Season with salt and pepper. Pour the soup into bowls and serve with preheated vegetable chips.
