Carrot soup

Method

1. Peel and chop the carrots, leek and onion.
2. Boil them with a little salt for about 15 minutes.
3. Put all the drained vegetables in the blender jug and add the milk and cheese triangles.
4. Decorate with the pistachios, a sprinkling of nutritional yeast and a little olive oil.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 210 g	100 g	% IR*	Share
Energy	140 kcal	67 kcal	7 %
Fat	5.9 g	2.8 g	8 %
of which saturates	1 g	0.5 g	5 %
Carbohydrate	21 g	10 g	8 %
of which sugars	9.2 g	4.4 g	10 %
Fibre	4.7 g	2.2 g	—
Protein	2.4 g	1.1 g	5 %
Salt	1.3 g	0.6 g	21 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving
• Extra virgin olive oil: 5 g per serving

Not counted (couldn't be estimated):

• Nutritional yeast

Photos