Carrot Riesling Soup
(1 vote)
(1 vote)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
205
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 205 cal. | (10 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 16 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 505 mg | (13 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams carrots
- 100 grams starchy potatoes
- 1 onion
- 1 garlic clove
- 1 ½ centimeters fresh ginger
- olive oil
- 100 milliliters Riesling
- 200 milliliters Orange juice
- 300 milliliters Vegetable broth
- salt
- freshly ground peppers
- 50 milliliters Whipped cream
- sugar
Preparation steps
1.
Peel the carrots, potatoes, onion, garlic and ginger and cut into small cubes. In a saucepan, heat 2 tablespoons of oil and sauté the onion with the garlic and ginger. Then add the diced vegetables, sauté and pour in with Riesling.
2.
Pour in the orange juice and the broth, season with salt and pepper and let simmer for about 20 minutes over medium heat. Puree with a hand blender, season with a pinch of sugar, stir in the cream and serve in soup bowls. Season with pepper.
