Carrot and Cheese Soup
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
473
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 473 kcal | (23 %) | ||
| Protein | 21.7 g | (22 %) | ||
| Fat | 33.26 g | (29 %) | ||
| Carbohydrates | 22.73 g | (15 %) | ||
| Roughage | 2.76 g | (9 %) | ||
| Vitamin A | 2,139.46 mg | (267,433 %) | ||
| Vitamin D | 0.45 μg | (2 %) | ||
| Vitamin E | 0.55 mg | (5 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.33 mg | (30 %) | ||
| Niacin | 4.32 mg | (36 %) | ||
| Vitamin B₆ | 0.09 mg | (6 %) | ||
| Folate | 20.21 μg | (7 %) | ||
| Pantothenic acid | 0.62 mg | (10 %) | ||
| Biotin | 1.75 μg | (4 %) | ||
| Vitamin B₁₂ | 1.12 μg | (37 %) | ||
| Vitamin C | 10.32 mg | (11 %) | ||
| Potassium | 213.38 mg | (5 %) | ||
| Calcium | 543.34 mg | (54 %) | ||
| Magnesium | 22.98 mg | (8 %) | ||
| Iron | 0.61 mg | (4 %) | ||
| Iodine | 4.4 μg | (2 %) | ||
| Zinc | 2.59 mg | (32 %) | ||
| Saturated fatty acids | 20.95 g | |||
| Cholesterol | 98.83 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 40 grams butter
- 30 grams Pastry flour
- 1 l Vegetable broth (Granulated instant)
- 200 grams Edam cheese
- 100 grams Blue cheese
- 50 milliliters Whipped cream
- salt
- peppers
- freshly grated Nutmeg
- 1 can (530 g sample weight) carrots
- 1 bunch Cress
Preparation steps
1.
Melt butter in a large saucepan. Whisk in flour. Pour in vegetable broth and stir until smooth. Bring to a boil.
2.
Grate Edam cheese and crumble blue cheese into pieces. Add cheese and cream into the soup. Stir to melt cheese. Season with salt, pepper and nutmeg. Drain carrots, add to soup and heat through. Chop cress. Serve soup sprinkled with cress.
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