Carrot Soup with Daisies
Carrot Soup with Daisies - Aromatic soup in bright spring colors
Healthy, because
Even smarter
Nutritional values
The potatoes add a light binding to the soup. This makes it possible to do without cream in soups or sauces in a calorie-conscious way. Edible flowers not only look particularly decorative, but also score points with vitamins and essential oils. Carrots are great sources of beta-carotene. The vitamin A precursor ensures healthy eyes, among other things.
Leftovers of the healthy soup you can also wonderfully freeze.
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 27.5 μg | (46 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 636 mg | (16 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 14 ozs carrots (4 carrots)
- 7 ¼ ozs floury potatoes
- 1 red Bell pepper
- 1 garlic clove
- 1 Tbsp olive oil
- 22 ozs Vegetable broth
- 3 ½ ozs Orange juice
- some organic daisy blossoms (or other edible flowers)
- 3 parsley
- 3 ozs Coconut milk (9% fat)
- salt
- peppers
- Nutmeg
- 1 pinch Ground cinnamon
- cayenne pepper
- 4 slices Whole Wheat Bread
Preparation steps
Clean and peel carrots and potatoes. Slice 1 carrot, cut remaining carrots and potatoes into small cubes. Halve, seed, wash and dice bell bell pepper. Peel garlic and cut into slices.
Heat the oil in a saucepan. Sauté the carrots, peppers, potatoes and garlic in it over medium heat for about 3 minutes. Deglaze with broth and juice, cover and simmer over low heat for 20 minutes.
In the meantime, wash the flowers and pat dry. Wash parsley, shake dry, pluck off leaves and chop finely.
Remove a few carrot slices and bell pepper pieces from soup for garnish and set aside. Finely puree soup with coconut milk and season with salt, pepper, 1 pinch of freshly grated nutmeg, cinnamon and cayenne pepper. Sprinkle soup with carrot slices, bell bell pepper pieces, flowers and parsley set aside. Serve with whole wheat bread.
