Root Vegetable Veloute
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
190
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 26.4 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 748 mg | (19 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps butter
- 1 onion (finely chopped)
- 24 ozs carrots (thinly sliced)
- 1 potato (thinly sliced)
- 4 cups vegetable stock
- ¼ cup cream (35% fat)
- salt (to taste)
- peppers (to taste)
- To garnish
- 3 Tbsps cream (35% fat)
- 1 red chili pepper (seeds removed & cut into rings)
- mint
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Peeler, 1 Small pot, 1 Citrus juicer, 1 Teaspoon, 1 Tablespoon, 1 Wooden spoon, 1 Bowl, 1 Hand mixer, 1 kleiner Whisk, 1 kleine runde Casserole dish (8 cm Ø), 1 Fine-mesh sieve, 1 kleine Bowl
Preparation steps
1.
Heat the butter in a large pan and gently cook the onion, carrots and potato for 5 minutes.
2.
Add the stock and bring to a boil. Reduce the heat and simmer for 25-30 minutes until the carrots are tender. Allow to cool slightly.
3.
Transfer the soup in batches to a blender or food processor and blend until smooth. Return to the pan and stir in the cream. Season to taste with salt and pepper and heat until piping hot, but do not boil.
4.
Pour into warm serving bowls and top each with a little cream. Garnish with sliced chilli and mint leaves.
