Creamy Carrot Soup with Turkey Breast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 257 cal. | (12 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 39.2 μg | (65 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 854 mg | (21 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 10 ozs turkey breasts
- salt
- freshly ground peppers
- 3 Tbsps vegetable oil
- 26 ozs Vegetable broth
- 18 ozs carrots
- 1 onion
- 1 garlic clove
- 2 tart Apple (such as Granny Smith)
- 1 pinch sugar
- 2 Tbsps freshly chopped parsley
Preparation steps
Rinse turkey breast, pat dry, rub with salt and pepper and sear in 1 tablespoon oil. Reduce heat and finish cooking the meat, about 10 minutes, turning once. Cut the turkey breast into thin slices and keep warm. Deglaze the pan with about a 1/2 cup of vegetable stock and reserve juices. Peel and chop carrots, onions and garlic. Peel, quarter and core apples then chop into small cubes.
Heat remaining oil in a soup pot and sauté onion and garlic until translucent. Add carrot and apples and remaining vegetable broth and simmer for about 20 minutes, until carrots are soft. Add the reserved meat juices. Puree the soup and season with sugar and salt and pepper to taste. To serve, ladle the soup into bowls, place turkey slices on top and sprinkle with parsley.
