Carrot and leek soup with toasted hazelnuts
carrot, leek, Maggi® Garden Vegetable Bouillon cube, hazelnuts, liquid cream, water
- 186 kcal per serving
- Total time 35 min
- 4 servings
- Protein
- 4.5 g
- Carbohydrates
- 11.8 g
- Fat
- 12.6 g
- Fiber
- 6.2 g
Where the calories come from
- Protein10%
- Carbohydrates26%
- Fat64%
Ingredients
4 servings
- 4 carrots
- 2 leeks
- 1 Maggi® Garden Vegetable Bouillon cube
- 50 g hazelnuts
- 50 ml liquid cream
- 1 l water
Steps
- 1
Peel the carrots and cut the vegetables into pieces.
- 2
Cook the sliced carrots, the leek, and the bouillon in 1 liter of water for 15 minutes.
- 3
Blend finely with the cream. Sprinkle with toasted hazelnuts.
Carrot and leek soup with toasted hazelnuts: how many calories per serving?
One serving of this recipe has 186 kcal, 5 g protein, 12 g carbs and 13 g fat. The recipe makes 4 servings. Allow 35 min in total.
Frequently asked questions
Carrot and leek soup with toasted hazelnuts: how long does it take?
Allow 35 min in total: 20 min prep and 15 min cooking.
Carrot and leek soup with toasted hazelnuts: is it high in protein?
Protein provides 10% of the calories (5 g per serving), below the 20% threshold for a high-protein recipe.
- Lunch
- Dinner
- Gluten Free
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