| Type | Per person |
|---|---|
| Energy | 85 kcal |
| Fat | 5 gr |
| of which saturated | 1 gr |
| Carbohydrates | 7 gr |
| of which sugars | 3 gr |
| Fibres | 3 gr |
| Protein | 1 gr |
| Salt | 0.3 gr |
Mexican carrot soup
Starter
Soup
2 persons
10 - 20 min
With seasonal products
75gr vegetables p.p.
Ingredients
2 persons
| 1 small onion |
| 1 clove garlic |
| 1 stalk spring onion |
| 1 small carrot (100 grams) |
| 1 tablespoon oil |
| 1 teaspoon coriander powder |
| ½ vegetable stock tablet with less salt |
Preparation
This carrot soup is given a Mexican touch by the coriander. It is a light soup, ideal as a starter or snack.
- Peel and finely chop the onion and garlic.
- Wash the spring onion and cut it into fine rings.
- Wash the carrot and cut it into pieces.
- Heat half a tablespoon of oil in a (soup) pan and fry the onion.
- Add the garlic and carrot and heat through for a few minutes.
- Add 250 ml of water, the coriander powder and the piece of bouillon tablet and cook for 10 minutes.
- Heat half a tablespoon of oil in a frying pan and fry the spring onion.
- Puree the soup with a hand blender.
- Serve the soup and garnish with the fried spring onion.
Source: Nutrition Centre
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Nutritional values
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