Root Vegetable Veloute

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Root Vegetable Veloute
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
190
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie190 cal.(9 %)
Protein3 g(3 %)
Fat12 g(10 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage5.7 g(19 %)
Vitamin A2.9 mg(363 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.1 mg(9 %)
Vitamin K26.4 μg(44 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2 mg(17 %)
Vitamin B₆0.4 mg(29 %)
Folate36 μg(12 %)
Pantothenic acid0.6 mg(10 %)
Biotin9.6 μg(21 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C14 mg(15 %)
Potassium748 mg(19 %)
Calcium72 mg(7 %)
Magnesium32 mg(11 %)
Iron1 mg(7 %)
Iodine8 μg(4 %)
Zinc0.6 mg(8 %)
Saturated fatty acids7.4 g
Uric acid39 mg
Cholesterol31 mg
Complete sugar12 g

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
How healthy are the main ingredients?
carrotonionpotatosaltmint
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.