Vegetable cream

45 min
Suitable for vegetarians
Type of dish: Soups and creams, Vegetables
Temperature: Hot
Seasonal period: All year
Allergens:
Gluten
Gluten
Milk
Milk
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.1 kg
Sunflower oil 0.05 l
Leeks, 0.125 kg
Table salt 3.75 g
Frozen vegetables 0.75 kg
Rice 0.1 kg
Loaf bread 0.1 ud
Vegetable stock 1.5 l
Sunflower oil 0.01 l
See Recipe
Onion 0.3 kg
Carrots 0.15 kg
Green leek 0.45 ud
Parsley 0.003 g
Water 1.5 l
Elaboration
  • Prepare a vegetable stock.  
  • Clean and chop the leeks into half-moons.
  • Chop the onion into julienne.
  • Simmer the vegetables in order of their hardness, first the onion and once it is almost done add the leeks.
  • Then add the thawed vegetables, you can use peas, carrots or other vegetables.
  • Once the vegetables are simmered, add the rice to bind, cover with the stock and let it cook for about 30 minutes so that the rice breaks.
  • Then blend with the turmix and sieve.
  • Check the salt and the thickness.
  • Cut the bread to make croutons, fry them in plenty of hot oil, trying not to over-brown them.
  • Serve with the croutons.
Nutritional information (1 portion)
Energy
299.31
kcal
Carbohydrates
36.7
g
Proteins
6.52
g
Lipids
13.17
g
Fiber 7.57 g
Saturates 1.82 g
Monounsaturated fatty acids 3.3 g
Polyunsaturated fatty acids 7.71 g
Cholesterol 0.06 mg
Calcium 218.36 mg
Iron 3.42 mg
Zinc 0.64 mg
Vitamin A 497.3 ug
Vitamin C 56.18 g
Folic acid 188.6 ug
Salt (Sodium) 361.6 mg
Sugars 16.14 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.