Creamy Tomato and Root Vegetable Soup (Slow Cooker)
A wholesome, quick-cooking soup. Have it at lunch with some protein and salad, or at dinner in place of raw fiber. A recipe from a nutritionist — great for staying light during pregnancy.
ChristinaKiselyova
Recipe author
Creamy Tomato and Root Vegetable Soup (Slow Cooker)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 %
2 g
Fats 0 %
0 g
Carbohydrates 75 %
6 g
28 kcal
GI:
100
/
0
/
0
- Put all the vegetables in the slow cooker, cover with boiling water, and set it to the "Soup" setting. Ten minutes before the program ends, blend the vegetables and broth until smooth. Season with spices to taste and serve with a dollop of sour cream.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Zucchini - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Cauliflower - 28 kcal/100g
- Leek - 33 kcal/100g
- Parsley root - 49 kcal/100g
- Celery root - 32 kcal/100g
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- Recipes for a slow cooker
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- Tomato soup
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- Vegetarianism
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