Carrot and Orange Soup

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Carrot and Orange Soup
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
105
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie105 cal.(5 %)
Protein3 g(3 %)
Fat4 g(3 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage4.8 g(16 %)
Vitamin A2.1 mg(263 %)
Vitamin D0 μg(0 %)
Vitamin E0.8 mg(7 %)
Vitamin K19.5 μg(33 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0 mg(0 %)
Niacin1.7 mg(14 %)
Vitamin B₆0.3 mg(21 %)
Folate34 μg(11 %)
Pantothenic acid0.5 mg(8 %)
Biotin6.9 μg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C22 mg(23 %)
Potassium621 mg(16 %)
Calcium61 mg(6 %)
Magnesium27 mg(9 %)
Iron0.9 mg(6 %)
Iodine6 μg(3 %)
Zinc0.5 mg(6 %)
Saturated fatty acids2.1 g
Uric acid36 mg
Cholesterol8 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
500 grams carrots
1 shallot
1 medium potato
1 Tbsp butter
1 l Vegetable broth (instant or homemade)
1 tsp Orange peel
juice of Oranges
salt
freshly ground peppers
½ bunch Cress
How healthy are the main ingredients?
carrotCressshallotpotatoOrangesalt

Preparation steps

1.

Peel and dice carrots and potato.

2.

Peel and chop shallots. Heat butter in a large saucepan. Sauté shallots until translucent. Add carrot and potato and continue to sauté for 5 minutes. Add broth, bring to a boil, reduce heat, and simmer for 20 minutes or until potato and carrots are tender. Puree the soup. Bring the soup back to a simmer. Add orange zest and juice. Season with salt and pepper to taste. 

3.

To serve, ladle soup into bowls and garnish with cress.

4.
These stuffed eggs rich.