Table of contents:
carrot soup
Ingredients for 2 servings:
250 g carrots
125 g leek
1 teaspoon olive oil
400 ml vegetable soup
2 bay leaves
1 teaspoon dried marjoram
Salt, pepper
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Preparation:
- Wash the carrots. Cut about 50 grams of carrots into small cubes and set aside, cut the rest into small pieces. Clean the leek and cut into rings.
- Briefly sauté the carrots and leek in a little oil. Pour the soup on top, add the bay leaves and marjoram and cover and simmer over low heat for about ten minutes.
- Take the bay leaves out of the soup, puree the soup with a blender and season with salt and pepper.
- Spread on soup plates, garnish with diced carrots and serve hot.
Tip With a little ginger and coriander the soup gets a fine exotic taste, with curry and chili a spicy note.
| ingredients | Nutritional values
per serving (approx.) |
ingredients | Nutritional values
per serving (approx.) |
|---|---|---|---|
| Energy (kcal) | 70 | Carbohydrates (g) | 7th |
| Protein (g) | 3 | Dietary fiber (g) | 5 |
| Fat (g) | 3 | Cholesterol (mg) | 0 |
This recipe comes from the brochure “Healthy Cooking - Made Easy” by the Ministry of Health and the Austrian Agency for Health and Food Safety (AGES).
