Carrot Bisque with Turkey Pieces
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
290
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 3.5 mg | (438 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 51.8 μg | (86 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 23.7 μg | (53 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,177 mg | (29 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 11 ozs turkey breasts
- 3 Tbsps vegetable oil
- 3 ½ cups vegetable stock
- 1 onion (chopped)
- 1 garlic clove (chopped)
- 3 ½ cups carrots (chopped)
- 2 Apple (e. g. Granny Smith, peeled, cored and diced)
- 2 Tbsps fresh parsley (chopped)
Preparation steps
1.
Rub the meat with salt and ground black pepper and fry on a high heat in 1 tbsp oil. Reduce the heat and cook for around 10 min. Cut into strips and keep warm.
2.
Deglaze the pan with some vegetable stock and fry the onion and garlic. Add the carrots, apples and enough vegetable stock to cover the ingredients. Simmer for around 20 min.
3.
Puree with a hand blender, add the remaining stock and bring to the boil. Season with salt, ground black pepper and a pinch of sugar. Serve in deep plates, add the turkey and serve garnished with parsley.
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