Kirschmichel – German Cherry Bread Pudding
DNutri-Score
- Calories
- 191.3 kcal
Carrot and mango soup
A creamy, yellow-orange soup made with carrots, mango and coconut milk, combining fruity and savoury flavours with pan-fried prawns.
Included in these collections
CNutri-Score
Nutrition per serving2.5 mgIron
10.2 gFibre
402.5 kcalEnergy
13.3 gProtein
47.7 gCarbohydrates
15 gFat
All nutrition per serving
- Energy
- 402.5 kcal
- Protein
- 13.3 g
- Carbohydrates
- 47.7 g
- Fat
- 15 g
- Fibre
- 10.2 g
- Salt
- 3.5 g
- Iron
- 2.5 mg
- Calcium
- 136.6 mg
- Vitamin C
- 40.1 mg
STEP BY STEP
Let's make something delicious.
- 01
Finely chop the spring onions, carrots and fennel and sauté in olive oil over a medium heat for five minutes. Deglaze with the mineral water, season with instant vegetable stock and simmer for ten minutes.
- 02
Cut the mango flesh away from the stone and squeeze the orange. Add the mango flesh, orange juice and coconut milk to the soup, then blend until smooth.
- 03
Thaw the prawns if necessary and pat dry. Fry in a little oil in a non-stick frying pan on both sides for about two minutes and serve with the soup. Herb baguette goes well with it.
Nutrition & sources
Publisher: meala GmbH
Nutrition based on BLS & additional sources. per serving
Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.
Sources: BLS, additional food databases.
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