Root Vegetable Pottage

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Root Vegetable Pottage
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Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
298
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie298 kcal(14 %)
Protein4.51 g(5 %)
Fat14.21 g(12 %)
Carbohydrates40.4 g(27 %)
Sugar added0 g(0 %)
Roughage6.11 g(20 %)
Vitamin A2,784.86 mg(348,108 %)
Vitamin D0 μg(0 %)
Vitamin E0.37 mg(3 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.09 mg(8 %)
Niacin1.55 mg(13 %)
Vitamin B₆0.32 mg(23 %)
Folate23.29 μg(8 %)
Pantothenic acid1.09 mg(18 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C11.51 mg(12 %)
Potassium501.28 mg(13 %)
Calcium66.45 mg(7 %)
Magnesium36.89 mg(12 %)
Iron1.08 mg(7 %)
Iodine0.75 μg(0 %)
Zinc0.47 mg(6 %)
Saturated fatty acids1.9 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
¼ cup olive oil
1 onion (finely chopped)
1 teaspoon ground Cumin
1 teaspoon 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)
How healthy are the main ingredients?
Sweet potatocarrotolive oilparsleyonionCumin

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.
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