Winter Veg and Herb Bisque
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 6 h. 40 min.
Ready in
Calories:
230
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 5 mg | (625 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 61.6 μg | (103 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,146 mg | (29 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 large onion (finely chopped)
- 1 Tbsp ground cilantro
- 5 cups carrots (peeled and chopped)
- 5 cups vegetable stock
- ⅔ cup double cream
- cilantro (roughly chopped)
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the olive oil in a large saucepan set over a medium heat until hot.
2.
Add the onion and sweat with a little salt for 5 minutes, stirring occasionally, until soft.
3.
Add the ground coriander and stir well, cooking for a further minute. Stir in the carrots, stir well, and cover with the stock.
4.
Pour into a slow cooker and cover with a lid. Cook on low for 6 hours until the carrot is very soft.
5.
Blend with an immersion blender or in a food processor until smooth.
6.
Stir through the cream and cook on high for 10 minutes. Adjust the seasoning to taste and ladle into bowls.
7.
Serve with a garnish of chopped coriander.
