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Carrot and fresh mint gazpacho

Vegetarian Vegan Summer Soup Veggie Public
Course: Starter
Preparation time: 30 minutes
Cooking time: 25 minutes
Cost per serving: 0,27 €
Energy: 170 kcal / serving
Nutritional score:

Instructions

  • 1.   Peel and roughly chop the carrots. Plunge them into boiling water for about 10 minutes. Then cut them into slices.
  • 2.   Heat 1 teaspoon of olive oil and sauté the pressed garlic and carrots. Cook for 5 minutes.
  • 3.   Cover with water and add vegetable broth. Cook for 10 minutes.
  • 4.   Infuse the mint off the heat. Season with salt and pepper.
  • 5.   Blend everything together.
  • 6.   Chill for a good hour.

Notes & Suggestions

  • https://www.marmiton.org/recettes/recette_gaspacho-aux-carottes-et-a-la-menthe-fraiche_39437.aspx

Ingredients for servings

  • 7 carrots
  • 1 garlic clove
  • ½ vegetable bouillon cubes
  • 4 tablespoon of olive oil
  • 12 leaf of fresh mint
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    170 kcal
    8 %
  • Fat
    13,68 g
    20 %
  • of which saturated
    2,09 g
    10 %
  • Carbohydrates
    8,68 g
    3 %
  • of which sugar
    6,45 g
    7 %
  • Protein
    0,88 g
    2 %
  • Fibers
    2,97 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference