Pureed Mixed Vegetable Soup
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
107
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 107 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 28.2 μg | (47 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 693 mg | (17 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 onion (finely chopped)
- 1 stick Celery (finely chopped)
- 1 clove garlic cloves (chopped)
- 4 large carrots (chopped)
- 16 ozs Tomatoes (chopped)
- 3 cups vegetable stock (or water)
- freshly ground pink Peppercorns (optional)
Preparation steps
1.
Heat the oil in a large pan and gently fry the onion and celery until soft.
2.
Stir in the garlic, carrots and tomatoes and add the stock or water.
3.
Bring to a boil and simmer for 15 - 20 minutes or until the carrots are tender.
4.
Transfer the soup in batches to a blender or food processor and blend until smooth. Return to the pan, then pass through a fine sieve into a clean pan. Add a little more water if needed, season with salt and freshly ground pepper and reheat gently.
5.
Serve in warmed bowl garnished with ground pink peppercorns. if using.
