Now that root vegetables are at their best, this is a good soup to use them in, and then together with lots of good citrus flavor. A slightly unknown combination, but a good solution.
The recipe contains 76 Calories, 8 g Carbo, 1 g Protein and 4 g Fat per 100 gr
The recipe has the following allergens Gluten, Milk, Celery,
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Soup with citrus and vegetables are: Not vegetarian
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The recipe has been given 3 points from 1 readers
4249 in total.
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Nutrition declaration for Soup with citrus and vegetables!
|Name||Value per 100 g||Value per serving||Unit|
|Price of the recipe||Kr 3.57||Kr 19.56||NOK|
|The whole recipe weighs||2 192||gr total||gram|
|Energy percentage from carbs||44.2%||Not low carb||What does this mean?|
Boil orange juice, lime juice, lemon juice, allspice and chicken stock.
Stir the cornmeal into a little water and add to the soup. Bring to the boil and stir well.
Whisk in the butter and season with sugar, salt and pepper.
NB. The soup must not boil after the butter has been added.
Peel a squash, grate it and cut it into small cubes.
Cut spring onions and chili into small rings. Finely chop the garlic and grate the ginger.
Heat oil in a frying pan and fry all the vegetables in the oil on medium-high heat until the vegetables are barely tender.
Divide the vegetables in soup bowls and pour over the citrus soup.
Serve piping hot with good bread and butter.
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The recipe is medium difficult to cook
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