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Creamy Carrot and Pepper Soup

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Creamy Carrot and Pepper Soup
312
calories
Calories
0
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easy
Difficulty
45 min.
Preparation
Nutritions
Fat20.42 g
Saturated Fat Acids11.01 g
Protein5.6 g
Roughage4.51 g
Sugar added0 g
Calorie312
1 serving contains
Calories312
Protein/g5.6
Fat/g20.42
Saturated fatty acids/g11.01
Carbohydrates/g31.15
Added sugar/g0
Roughage/g4.51
Cholesterol/mg49.16
Vitamin A/mg954.02
Vitamin D/μg0.48
Vitamin E/mg1.01
Vitamin B₁/mg0.12
Vitamin B₂/mg0.11
Niacin/mg1.77
Vitamin B₆/mg0.3
Folate/μg52.34
Pantothenic acid/mg0.3
Biotin/μg1.06
Vitamin B₁₂/μg0.06
Vitamin C/mg48.08
Potassium/mg585.22
Calcium/mg93.16
Magnesium/mg32.84
Iron/mg2.39
Iodine/μg4.8
Zinc/mg0.36

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
cup
1 tablespoon
2
Leeks (sliced)
2
potatoes (chopped)
2 sticks
Celery (chopped)
2
carrots (chopped)
1
yellow Bell pepper (chopped)
4 cups
1
½ cup
cream (48% fat)
1 tablespoon
chopped thyme
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Preparation steps

Step 1/5
Heat the butter and oil in a large pan and cook the vegetables slowly over a low heat for about 5 minutes until softened.
Step 2/5
Add the stock, bay leaf and a sprinkling of salt and pepper and bring to a boil. Cover and simmer gently for about 30 minutes until the vegetables are tender. Cool slightly and remove the bay leaf.
Step 3/5
Transfer the soup in batches to a blender or food processor and blend until smooth. Return to the pan and season to taste with salt and pepper.
Step 4/5
Reheat gently and stir in the cream and thyme, but do not boil.
Step 5/5
Pour into serving bowls and serve with sliced baguette.

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