Carrot Soup with Tomato Crostini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,450 cal. | (69 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 263 g | (175 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.1 g | (70 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 38.5 μg | (64 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 248 μg | (83 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,336 mg | (33 %) | ||
| Calcium | 261 mg | (26 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 23 g |
Ingredients
- For the carrot soup
- 400 grams carrots
- 2 scallions
- 700 milliliters Vegetable broth
- 50 grams Celery root
- salt
- freshly ground pepper
- 1 Tbsp lemon juice
- 2 Tbsps Crème fraiche
- 1 Tbsp Sesame seeds
- For the crostini
- 6 Baguette
- 1 garlic clove
- 2 Tomatoes
- 1 tsp balsamic vinegar
- salt
- freshly ground pepper
- 6 thin slices Prosciutto
- parsley (for garnishing)
Preparation steps
For the carrot soup: peel and chop carrots and celery. Rinse and dry scallions, chop white and light green parts. Bring broth to a boil, add vegetables and simmer for about 15 minutes. Puree soup. Season with salt, pepper and lemon juice and add creme fraiche.
Toast sesame seeds in a dry pan and sprinkle over soup.
Toast baguette slices in the oven.
Peel garlic and squeeze through a garlic press. Rinse and dry tomatoes, cut into quarters and remove seeds and stems. Chop finely and combine with balsamic vinegar and garlic, season with salt and pepper.
Top baguette slices with tomato mixture. If desired, trim fat from proscuitto. Arrange proscuitto slices decoratively on crostinis and garnish with parsley leaves. Serve soup accompanied by tomato crostinis.
