CARROT SOUP Recipe
This is a perfect Sunday evening meal
Ingredients
- 2 potatoes diced
- 10 medium carrots sliced
- 500mls chicken stock
- handful of chopped parsley for garnishing
- pumpkin seed oil for granishing
Directions
- Place the potatoes, carrots and chicken stock into a soup pot and bring to the boil
- Cover and allow to simmer until the vegetables are cooked
- Using a stick blender, blend until smooth
- serve with the parsley and oil as garnishing and a warm bread roll (or two!)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 695g | |
| Recipe makes 2 servings | |
| Calories 332 | |
| Calories from Fat 71 | 21% |
| Total Fat 7.92g | 10% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 595mg | 25% |
| Potassium 1854mg | 53% |
| Total Carbs 57.0g | 15% |
| Dietary Fiber 13.0g | 43% |
| Sugars 14.3g | 10% |
| Protein 12.44g | 20% |
