Roasted Carrot and Leek Soup Recipe

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Ingredients:

Serving

500 g carrots (sliced )
2 leeks (chopped )
4 garlic cloves (peeled )
1 red chili pepper (deseeded and halved)
1 1/2 tbsp olive oil
1 3/4 liters vegetable stock

Directions:

Preheat oven to gas mark 7.
Put all veg chilli garlic and oil into a roasting tin roast for around 25 minutes.
Tip into large pan and add stock simmer for 20mins. Blend in food processor.
Serve with mixed seeds on top and finely chopped chilli.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	138.15 Kcal (578 kJ)
Calories from fat	47.52 Kcal
		% Daily Value*
Total Fat	5.28g	8%
Sodium	289.17mg	12%
Potassium	528.36mg	11%
Total Carbs	21.61g	7%
Sugars	8.62g	34%
Dietary Fiber	4.93g	20%
Protein	2.55g	5%
Vitamin C	30mg	50%
Vitamin A	1.3mg	42%
Iron	1.1mg	6%
Calcium	74.5mg	7%

Amount Per 100 g
Calories	72.62 Kcal (304 kJ)
Calories from fat	24.98 Kcal
		% Daily Value*
Total Fat	2.78g	8%
Sodium	152.02mg	12%
Potassium	277.75mg	11%
Total Carbs	11.36g	7%
Sugars	4.53g	34%
Dietary Fiber	2.59g	20%
Protein	1.34g	5%
Vitamin C	15.8mg	50%
Vitamin A	0.7mg	42%
Iron	0.6mg	6%
Calcium	39.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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