Carrot-Apple soup.
🔸on 100gramm - 27.94 kcal🔸B/W/Y - 0.55/1.43/3.42🔸
Ingredients:
Carrots - 6 PCs.
Onion - 1 PC.
Leek - 1 stalk
Ginger - 2 cm
Garlic - 3 cloves
Apple - 1 PC.
Olive oil - 30 ml.
Vegetable broth - 1.5 liters.
Preparation:
1. To start, peel the carrots and the Apple, cut in large pieces. Finely chop the onion, ginger, garlic.
2. In a saucepan fry in olive oil the onion until transparent, add the ginger and garlic for another 3 minutes and can be removed. Meanwhile, the soup must reach a boil. Add fried onions and cook for 2 minutes.
3. It’s time to add the carrots and Apple. Need to boil until cooked carrots - pierce it with a fork, if comes easily - you’re done! Drain most of the broth in a separate container (it may still be useful). And the immersion blender preroute soup. If you think he’s too thick - just add a ladle of the broth and continue to work with blender. The result is a homogeneous, very tender and flavorful mixture.
What can I say, first time through the recipe I was unsure of the result. Not only is there a ginger and Apple, so it must be converted to puree. But once again, try and this recipe will remain in your piggy Bank. Agree, cooking is very simple, and taste excellent.
Bon appetit!
0 comments:
Post a Comment