Sliced Carrot and Pumpkin Broth
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(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
115
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 115 cal. | (5 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 41.9 μg | (70 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 946 mg | (24 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 ¾ cups carrots
- 1.333 cups Pumpkin or squash (e. g. Hokkaido pumpkin), prepared weight
- ¾ cup white onions
- ½ cup green peppers
- ½ cup Tomatoes (flesh)
- 1 Tbsp sunflower oil
- salt
- freshly ground Black pepper
- 1 generous pinch cayenne pepper
- 5 cups vegetable stock
- 1 Tbsp chopped parsley
- 1 Tbsp finely chopped Chives
Preparation steps
1.
Peel and thinly slice the carrots. Cut the pumpkin flesh into approximately 0.5 cm dice. Peel and finely dice the onions. Quarter the peppers, remove the stalks, seeds and white inner ribs and cut the quarters into thin strips. Finely dice the tomato flesh. Heat the oil in a pan and gently sweat the onion. Add the carrots and pumpkin and sweat briefly. Then add the stock, season to taste and simmer for 15 minutes. Add the peppers and tomatoes and cook for a further 5 minutes. Sprinkle with herbs and check the seasoning. Serve hot.
