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.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
