Root Vegetable Veloute

0
Average: 0 (0 votes)
(0 votes)
Root Vegetable Veloute
share Share
print
bookmark_border Copy URL
Health Score:
7,1 / 10
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
281
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie281 kcal(13 %)
Protein5.62 g(6 %)
Fat15.29 g(13 %)
Carbohydrates33.24 g(22 %)
Sugar added0 g(0 %)
Roughage5.92 g(20 %)
Vitamin A3,116.28 mg(389,535 %)
Vitamin D0.42 μg(2 %)
Vitamin E0.49 mg(4 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.08 mg(7 %)
Niacin1.01 mg(8 %)
Vitamin B₆0.14 mg(10 %)
Folate16.98 μg(6 %)
Pantothenic acid0.19 mg(3 %)
Biotin1.68 μg(4 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C50.05 mg(53 %)
Potassium299.64 mg(7 %)
Calcium78.29 mg(8 %)
Magnesium14.54 mg(5 %)
Iron0.51 mg(3 %)
Iodine4.69 μg(2 %)
Zinc0.24 mg(3 %)
Saturated fatty acids9.65 g
Cholesterol44.93 mg

Ingredients

for
4
Ingredients
2 tablespoons butter
1 onion (finely chopped)
24 ounces 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 tablespoons cream (35% fat)
1 red chile 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.