Carrot and Vegetable Soup

Time

50 min

SErves

4

Calories

109 kcal

Carbs

18g

Protein

7g

Fat

1g

Ingredients

For the carrot soup:

  • 300g pumpkin (net, approx. 400g gross weight)
  • 500ml unsweetened carrot juice
  • iodized salt
  • pepper
  • curry powder

For the vegetable soup:

  • 150g kohlrabi
  • 50g celery bulb
  • 1 small potato
  • 5g ginger
  • 1 apple
  • 1 onion
  • 300ml vegetable broth
  • 100g cream cheese (0.2% fat)
  • iodized salt
  • pepper
  • 1/4 bunch parsley

Instructions

Refined carrot and vegetable soup for everyone who has little time to cook but who wants to eat healthily, stay slim and lose weight.

Step 1

Peel the pumpkin, cut into small cubes and cook in the carrot juice over a medium heat for 15 minutes.

Step 2

Peel and cut kohlrabi, celery, potato and ginger.

Peel apple, free from the core casing, also cut small.

Peel the onion and chop very finely.

Steam everything in the broth for 15 minutes.

Step 3

Wash parsley, swivel dry, chop leaves.

Step 4

Puree vegetable soup with cream cheese, heat again, season with salt and pepper.

Puree the cooked pumpkin in the carrot juice.

Season with salt, pepper and curry powder.

Step 5

First add the carrot soup to deep, preheated plates, add the light vegetable soup in the middle.

Sprinkle some parsley over the soup.

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