(Percentage of daily recommendation)
|Calorie||267 kcal||(13 %)|
|Protein||5.75 g||(6 %)|
|Fat||15.57 g||(13 %)|
|Carbohydrates||28.18 g||(19 %)|
|Sugar added||0 g||(0 %)|
|Roughage||4.53 g||(15 %)|
|Vitamin A||1,803.06 mg||(225,383 %)|
|Vitamin D||0.15 μg||(1 %)|
|Vitamin E||1.66 mg||(14 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.11 mg||(10 %)|
|Niacin||1.6 mg||(13 %)|
|Vitamin B₆||0.2 mg||(14 %)|
|Folate||33.02 μg||(11 %)|
|Pantothenic acid||0.37 mg||(6 %)|
|Biotin||2.83 μg||(6 %)|
|Vitamin B₁₂||0.05 μg||(2 %)|
|Vitamin C||17.45 mg||(18 %)|
|Potassium||276.8 mg||(7 %)|
|Calcium||97.66 mg||(10 %)|
|Magnesium||32.01 mg||(11 %)|
|Iron||1.34 mg||(9 %)|
|Iodine||4.81 μg||(2 %)|
|Zinc||0.55 mg||(7 %)|
|Saturated fatty acids||6.07 g|
Peel carrots and cut into slices. Peel onion and celery, trim and dice both. Trim mushrooms and cut in half or quarters depending on size. Rinse leeks, trim and cut into rings.
Sauté approximately 1/5 of carrots in a large pot in 2 tablespoons hot oil for 2-3 minutes and add remaining prepared vegetables. Boil vegetables with about 1.5 liters (approximately 24 ounces) of water. Rinse parsley, shake dry and pluck a few leaves for garnish. Tie remaining parsley stalks together with kitchen twine and add to broth. Let simmer for about 30 minutes.
Pour broth through a sieve into another pot.
Fry remaining carrots in 1 tablespoon oil briefly and add to broth. Bring to a boil, reduce heat and simmer about 15 minutes until carrots are soft.
Meanwhile, slice white bread into cubes for croutons and toast in saucepan in remaining oil until golden brown. Remove bread cubes from pan and let cool.
Puree soup with an immersion blender. Add cream until desired consistency is reached. Season with salt, pepper and nutmeg.
To serve, distribute soup to soup bowls and garnish with croutons and parsley leaves.