Composition / ingredients
Step-by-step cooking
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This recipe is dedicated to all dieters))) Including me))))
1. Wash, peel and slice all the vegetables at random. In a saucepan, heat the vegetable oil, send all the vegetables there and fry for 5-7 minutes.
2. Peel the ginger, cut into plates or grate. Pour 1 liter of pure water over the vegetables, add ginger, salt to taste and cook for 15 minutes until the vegetables are soft.
3. When the vegetables are cooked, beat everything with a blender, add milk (cream) and warm up a little on the fire.
4. It is better to serve soup with sour cream. Very good with self-made crackers. Enjoy your meal.
P.S. The soup turns out quite spicy due to the addition of ginger. If you don't like ginger, you can replace it with ground black pepper. It will be less acute this way.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Pumpkin - 29 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
