Golden Broth, Thick Carrot and Potato Soup
by Tarla Dalal
Added to 45 cookbooks
This recipe has been viewed 44901 times
This is one of my all-time favourite soup recipe which is also very nutritive as it is rich in vitamin A, fibre and protein. Instead of fried starters, this "sunny" soup is just perfect for a pre-dinner appetizer.
For the stock- Combine all the ingredients, add 5 cups of water and pressure cook for 2 to 3 whistles
- When cooked, blend in a liquidiser and keep aside.
For the topping- Heat the butter and saute the onion for 1 minute.
- Add the spinach and saute again for a little while.
- Add the stock and boil for a few minutes.
- Warm the milk and add it to the soup. Add salt and pepper.
- Serve hot.
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Nutrient values (Abbrv) per serving
| Energy | 132 cal |
| Protein | 3.1 g |
| Carbohydrates | 16.4 g |
| Fiber | 3.1 g |
| Fat | 5.1 g |
| Cholesterol | 13.5 mg |
| Sodium | 60.9 mg |
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6 FAVOURABLE REVIEWS
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Reviewed By
5 of 10 users found this review useful
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No review of this type was found
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