Chilled Avocado and Carrot Soup with Edible Flowers
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
226
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 226 cal. | (11 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 29.8 μg | (50 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 908 mg | (23 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams carrots
- 1 pc ginger (walnut-sized piece)
- 1 garlic clove (peeled)
- 1 Tbsp olive oil
- 500 milliliters vegetable stock
- Juice of 1 lemons
- salt
- freshly ground peppers
- 4 Tbsps Sour cream
- edible Flowers (for garnish eg basil flowers)
- 400 grams Avocados
- Tabasco sauce
Preparation steps
1.
Peel carrots and cut into pieces. In a saucepan, combine carrots with vegetable stock and bring to a boil. Cover and cook over medium heat until softened, about 15 minutes. Drain, reserving some of the cooking water. Let carrots cool. Peel and chop ginger.
2.
Puree carrots with ginger, garlic, 2 tablespoons olive oil and 4-5 tablespoons reserved cooking water. Chill about 4 hours in the refrigerator. Peel avocado, halve, remove the pit and scoop out flesh. Puree avocado with lemon juice. Stir pureed avocado into the chilled soup and season with Tabasco, salt and pepper. Divide soup among bowls and serve garnished with flowers.
