Veloute Vegetable Soup - BeeaaB - LauraLii

Name: Veloute Vegetable Soup
Prep time: 40 min
Cook time: 40 min
Yield: 6
Ingredients: Potatoes, boiled, cooked without skin, flesh, without salt 285 gr; Carrots, cooked 108 gr; Squash, summer, zucchini, cooked 200 gr; Quinoa, cooked 4 Tbsp (120 gr); Oil, olive, salad or cooking 2 Tbsp (12 gr); Salt, table 0.5 tsp (2 gr); Spices, pepper, black 0.2 tsp (0.4 gr); Lemon juice, 3 gr; Parsley, fresh 10 gr; Celery, boiled, drained, without salt 30 gr

Cooking time in 40 minutes

Servings 6 Person

BeeaaB Point: 9

BeeaaB

I suggest you a vegetable soup, the queen of comfort foods in spring: a promise of happiness with care and passion!

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Veloute Vegetable Soup and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

To precisely understand how much of which food meets your or your child’s daily needs, log in

Calories

Carbohydrate

Protein

Threonine

Isoleucine

Leucine

Lysine

Valine

Tryptophan

Histidine

Tyrosine + Phenylalanine

Methionine + Cysteine

Fat

Essential Fatty Acids (PUFA)

Omega-3

Omega-6

MUFA

SFA

Fiber

Water

Total Sugar

Vitamins

vitamin c

Thiamine vitamin b1

Riboflavin vitamin b2

Niacin vitamin b3

Pantothenic acid vitamin b5

Pyridoxine vitamin b6

16%

Folate vitamin b9

Choline

vitamin a

20%

vitamin k

30%

vitamin e

Minerals

Calcium

Iron

10%

Magnesium

Sodium

10%

Zinc

Selenium

Potassium

10%

Phosphorus

10%

Manganese

13%

Copper

16%

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

INGREDIENTS

Food itemValue

Potatoes, boiled, cooked without skin, flesh, without salt285 gr

Carrots, cooked108 gr

Squash, summer, zucchini, cooked200 gr

Quinoa, cooked4 Tbsp (120 gr)

Oil, olive, salad or cooking2 Tbsp (12 gr)

Salt, table0.5 tsp (2 gr)

Spices, pepper, black0.2 tsp (0.4 gr)

Lemon juice,3 gr

Parsley, fresh10 gr

Celery, boiled, drained, without salt30 gr

PREPARATION

First, peel and wash the vegetables. then peel the potatoes (300 g) and chop coarsely. Do the same with the courgettes (210 g) and carrots (120 g), trim them and cut them into small pieces. Wash the celery stick (32 g) also parsley and cut it into small pieces. Place all the vegetables including quinoa (48 g) in a pan, add salt, add approximately 800 ml of water, cover and bring to the boil. Cook over low heat for 20-25 minutes, turning a few times. If necessary, during cooking, you can add a few ladles of boiling water but without exaggerating to avoid the velouté becoming too liquid. When the vegetables are cooked, turn off the stove and blend everything with the immersion blender until you obtain a cream. Scented with freshly ground pepper and seasoned with a drizzle of olive oil. Serve your vegetable soup well hot. You can accompany the cream soup with fried croutons or baked croutons.