Carrot and Leek Soup with Buttermilk
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(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
55
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 55 cal. | (3 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 22.2 μg | (37 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 350 mg | (9 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 8 ozs carrots
- 4 ozs Leeks
- 1 tsp olive oil
- 14 ozs Vegetable broth
- 2 bay leaves
- 1 tsp freshly grated ginger
- 1 tsp dried marjoram
- 6 ozs reduced fat Buttermilk
- salt
- freshly ground peppers
Preparation steps
1.
Rinse, peel and chop carrots. Rinse and trim leeks. Slice white and light green parts of leeks crosswise into rings. Heat oil in a pan. Add carrots and leeks and cook, stirring, about 3 minutes. Add broth and bring to a boil.
2.
Add bay leaves, ginger and marjoram. Cover and simmer over low heat, about 15 minutes. Remove bay leaf and stir in buttermilk. Puree soup until smooth, and season with salt and pepper.
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