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Pureed Mixed Vegetable Soup

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Pureed Mixed Vegetable Soup
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
148
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie148 kcal(7 %)
Protein3.28 g(3 %)
Fat7.29 g(6 %)
Carbohydrates19.46 g(13 %)
Sugar added0 g(0 %)
Roughage4.17 g(14 %)
Vitamin A1,449.03 mg(181,129 %)
Vitamin D0 μg(0 %)
Vitamin E0.65 mg(5 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.04 mg(4 %)
Niacin0.98 mg(8 %)
Vitamin B₆0.15 mg(11 %)
Folate27.76 μg(9 %)
Pantothenic acid0.18 mg(3 %)
Biotin5.86 μg(13 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C24.85 mg(26 %)
Potassium352.51 mg(9 %)
Calcium45.32 mg(5 %)
Magnesium17.51 mg(6 %)
Iron0.42 mg(3 %)
Iodine0.75 μg(0 %)
Zinc0.28 mg(4 %)
Saturated fatty acids0.98 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
1
onion (finely chopped)
1 stick
Celery (finely chopped)
1 clove
garlic (chopped)
4
large carrots (chopped)
16 ounces
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.