Carrot-Orange Soup
Carrot-Orange Soup - Whether with sausage or cheese: Serve the soup as you like!
Healthy, because
Even smarter
Nutritional values
Vegetable grouches are also enthusiastic about this soup: everyone can put this soup together themselves at the table. It's fun and respects the preferences of the individual children. At the same time, young and old eaters spoon up the daily requirement of vitamin A and many other vitamins and minerals.
Be imaginative with the ingredients: The main thing here is the joy of variety - a healthy basis is provided anyway.
(Percentage of daily recommendation)
| Calorie | 200 cal. | (10 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 350 mg | (9 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 15 mg |
Ingredients
- Ingredients
- 4 carrots
- 3 potatoes
- 1 onion
- 1 Tbsp vegetable oil
- 1 ¼ pints Vegetable broth
- 1 ¼ cups
- 1 Orange
- 2 slices Toast
- 2 tsps butter
- 2 tsps mixed Fresh herbs
- salt
- 7 ozs Turkey sausage
- 4 ozs Feta
- 4 ozs Mixed nuts
- peppers
Kitchen utensils
Preparation steps
Peel carrots and potatoes and cut into cubes. Peel onion and chop finely.
Heat the oil in a large pot and sauté onion until translucent. Add carrots and potatoes and cook briefly to combine.
Pour the vegetable broth and milk into the pot and bring to a boil, then cover and cook over medium heat until vegetables are very tender, about 20 minutes.
Meanwhile, squeeze out the orange juice.
Cut the toasted bread into cubes. Heat the butter in a pan and cook the bread cubes until crispy. Stir in the herbs and season lightly with salt.
Cut sausage into slices. Crumble the feta cheese.
Divide the sausage, cheese, bread cubes and trail mix among small bowls, so that each child can garnish the soup as desired.
Puree the carrot soup with an immersion blender. Stir in orange juice, season with salt and pepper and serve soup with the assorted toppings.
