Updated
Be the first to rate this recipe.
Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 2096 kcal 105 %
- Fat 89 g 137 %
- Saturated 33 g 164 %
- Carbs 249 g 83 %
- Fiber 44 g 174 %
- Protein 91 g 181 %
- Cholesterol 160 mg 53 %
- Sodium 2597 mg 108 %
- Calcium 566 mg 57 %
- Magnesium 320 mg 76 %
- Potassium 5421 mg 115 %
- Iron 22 mg 121 %
- Zinc 10 mg 94 %
- Phosphorus 1269 mg 181 %
- Vitamin A 4731 µg 526 %
- Vitamin C 75 mg 83 %
- Thiamin (B1) 2 mg 202 %
- Riboflavin (B2) 2 mg 178 %
- Niacin (B3) 35 mg 217 %
- Vitamin B6 3 mg 242 %
- Folate equivalent (total) 952 µg 238 %
- Vitamin B12 0 µg 7 %
- Vitamin D 2 µg 11 %
- Vitamin E 11 mg 74 %
- Vitamin K 103 µg 86 %
Carrot & harissa soup with feta toasties
Ingredients
- 2 tbsp rapeseed or olive oil, plus a drizzle
- 2 onions, sliced
- 4 garlic cloves, crushed, or 2 tsp garlic purée
- thumb-sized piece of ginger, peeled and finely chopped, or 2 tsp ginger purée
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- pinch of chilli flakes
- 500g carrots, coarsely grated
- 150g split red lentils
- handful of coriander, leaves picked, stalks roughly chopped
- 1½ litres vegetable or chicken stock
- 100ml cream (dairy or plant-based), plus a drizzle to serve
- 1-2 tbsp harissa, plus extra to serve
Login or Join to leave a comment
Discussion (0)