Root Vegetable Pottage
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
398
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.9 g | (43 %) |
more nutritional values
| Vitamin A | 5.9 mg | (738 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.7 mg | (106 %) | ||
| Vitamin K | 45.4 μg | (76 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 1,506 mg | (38 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup olive oil
- 1 onion (finely chopped)
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- 4 cups Sweet potato (peeled and cut into 1 inch pieces)
- 2 ¾ cups Baby carrots
- 5 cups vegetable stock
- 4 sprigs parsley (to garnish)
Preparation steps
1.
Heat the olive oil in a large saucepan over a medium heat. Add the onion and sweat with a little salt for 3-4 minutes until soft, stirring occasionally. Add the cumin and coriander and cook for a further 1 minute, stirring occasionally.
2.
Add the carrots, sweet potato and vegetable stock. Bring to the boil, then cover and reduce to a simmer until the vegetables are tender and soft; usually 20-25 minutes.
3.
Remove from the heat and puree the soup in a food processor until smooth, working in batches if necessary. Return the saucepan and season to taste, reheating the soup thoroughly. Ladle into serving bowls and garnish each with a parsley sprig and some black pepper.
