4 | carrots, cut into 3 cm pieces | 400 g | |
1/2 | onions, cut into 3 cm pieces | 100 g | |
4 tsp | butter, unsalted | 18 g | |
1 2/3 cup | vegetable broth | 420 mL | |
1 1/2 cup | milk, partly skimmed, 2% | 375 mL | |
2 1/2 tbsp | fresh mint, chopped | 8 g | |
8 drops | Tabasco sauce | 0.63 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
4 tsp | yogurt, plain, 2% [optional] | 20 g |
A blender or food processor will be very useful to purée the soup.
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.
per 1 serving (310 g)
Amount % Daily Value |
Calories 120 |
Fat 5 g 7 % |
Saturated
2.9 g
16 % |
Cholesterol 10 mg |
Sodium 130 mg 5 % |
Carbohydrate 16 g 5 % |
Fibre 3 g 14 % |
Sugars 10 g |
Net Carbs 13 g |
Protein 4 g |
Vitamin A 195 % |
Vitamin C 9 % |
Calcium 14 % |
Iron 4 % |
Food Group | Exchanges |
---|---|
Vegetables | 1 ½ |
Milk and Alternatives | ½ |
Fats | ½ |