Try this Carrot and Apple Soup with Marjoran recipe, or contribute your own.
Suggest a better descriptionSoften the onions in sunflower oil in a heavy, covered pan. Add the butter and the carrots and continue softening for 10 to 15 minutes (the onions does not brown !); then add the apples. Soften for another 5 to 10 minutes, stirring occasionally, until the apples have begun to desintegrate. Cover with the water, bring to a boil and simmer for 20 to 30 minutes. Allow to cool slightly, then liquidize, adding the salt, black pepper and marjoram before you do so. From: Brigid Allen, The soup book, M Papermac 1993, ISBN 0-333-58224--1
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Serving Size: 1 Serving (13g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 66 | ||
Calories from Fat: 62 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.1mg | 0 % | |
Potassium 28.7mg | 1 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 0.8g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 66
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