Carrot and pumpkin puree soup
Composition / ingredients
6
servings:
Cooking method
39 kcal BZHU 1.6/2/2.4 per 100 gr.
Wash the vegetables, cut into small pieces, fry in oil (20 minutes), then pour the broth and cook until the vegetables are soft (30 minutes).
Put the finished soup in a blender, grind for a few minutes.
Ready soup to serve with cheese. This soup can be given to children for lunch. Enjoy your meal!
Caloric content of the products possible in the composition of the dish
- Pumpkin - 29 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Feta cheese - 290 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken broth - 19 kcal/100g
