Рецепт Roasted Butternut Soup
Ингредиенты
- 15mls pumpkin seed oil
- 1 onion, roughly chopped
- 3 celery ribs, sliced
- 1 large carrot, sliced
- 5cm root ginger, peeled and sliced
- 5 sprigs thyme
- 1 cinnamon quill
- 5 cloves garlic, lightly crushed
- 500mls vegetable stock
- for the butternut
- 1 large butternut, peeled and cubed – reserve the pips for the soup base
- 15mls olive oil
- 10mls ground cumin
- for the roasted pumpkin seeds
- 40g dried pumpkin seeds
- for the soup
- salt and freshly ground black pepper to season
View Full Recipe at Lavendar and Lime
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 866g | |
Calories 618 | |
Calories from Fat 385 | 62% |
Total Fat 43.24g | 54% |
Saturated Fat 7.1g | 28% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 2147mg | 89% |
Potassium 1294mg | 37% |
Total Carbs 47.76g | 13% |
Dietary Fiber 14.5g | 48% |
Sugars 14.57g | 10% |
Protein 21.64g | 35% |