Healthy Gourmet Kitchen

Carrot Soup with Daisies

5
Average: 5 (4 votes)
(4 votes)
Carrot Soup with Daisies

Carrot Soup with Daisies - Aromatic soup in bright spring colors

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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
240
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie240 cal.(11 %)
Protein6 g(6 %)
Fat6 g(5 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage8.3 g(28 %)
Vitamin A1.3 mg(163 %)
Vitamin D0 μg(0 %)
Vitamin E2.3 mg(19 %)
Vitamin K27.5 μg(46 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.4 mg(29 %)
Folate40 μg(13 %)
Pantothenic acid0.7 mg(12 %)
Biotin7.4 μg(16 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C58 mg(61 %)
Potassium636 mg(16 %)
Calcium66 mg(7 %)
Magnesium56 mg(19 %)
Iron2.1 mg(14 %)
Iodine25 μg(13 %)
Zinc1.2 mg(15 %)
Saturated fatty acids2.7 g
Uric acid62 mg
Cholesterol0 mg
Complete sugar11 g

Ingredients

for
4
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
How healthy are the main ingredients?
carrotpotatoOrange juiceolive oilgarlic cloveparsley

Preparation steps

1.

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.

2.

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.

3.

In the meantime, wash the flowers and pat dry. Wash parsley, shake dry, pluck off leaves and chop finely.

4.

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.